Cornmeal muffins with berries

Here's an interesting cornmeal recipe with blueberries, yes, that's right blueberries....This recipe is in the 1001 muffin cookbook, that I am going thru and trying the recipes...It also recommends that you make tartar sauce to serve along side, ( in which I posted yesterday).......

                                        lets get started!

    Make sure your oven rack is in the center of the oven, and that you preheat oven to 425 degrees, ( I am using a toaster oven, I preheat my oven to 400 degrees, some time baking)

                                                             The dry
                                      In a large bowl, blend together,
                                                     1 cup all-purpose flour,
                                                     1 cup coarse cornmeal,
                                                     2 Tablespoon sugar,
                                                     1 teaspoon baking powder,
                                                     1/4 teaspoon salt

 

the wet

In medium bowl, beat together

1 large egg,

1 cup skim milk

( I used regular milk)

and 1 Tablespoon butter or margarine, melted

until smooth

 

 

stir in 1 cup blueberries

( suppose to be fresh , but I used frozen)

 

 

into the wet

 

 

combine the wet into the dry

just until dry is just moistened

 

 

spoon into prepared muffin tin

bake for 15-20 minutes or until

tops are golden brown

and cake tester or wooden toothpick

inserted in center comes out clean

 

 

cool in pan for 5-7 minutes

 

 

or cool completely and serve with Tartar sauce

or without

ENJOY!

 

 

 

 

Blueberry Spread

This recipe comes from the 1001 muffins book....
It is along with the blueberry muffins....on page 62,

                        Blueberry Spread
makes about 2 cups

1/3 cup cold water
1 package unflavored gelatin ( 1/4 oz)
3 cups blueberries
1/2 teaspoon ground ginger
2 Tablespoon granulated sugar
4 teaspoons lemon juice
1 teaspoon grated lemon zest
Place the water in a medium saucepan and sprinkle in the gelatin. Set the pan over medium-low heat and stir gemntly until gelatin has dissolved. Using a large spoon , stir in blueberries, ginger, sugar, lemon juice and zest. Raise the heat and bring mixture to a boil. Reduce to a simmer, cover the pan , and cook for 3-5 minutes , or until fruit is tender. Remove from heat and cool for 5 minutes before transferring to a serving bowl. Serve warm or cold.