Blueberry Corn Muffins

Yield: 36 muffins

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Ingredients

check (10 oz.) yellow cornmeal 2 cups (10 oz.) yellow cornmeal

check cake flour 1 lb. cake flour

check granulated sugar 1 1/2 cups granulated sugar

check baking powder 3 tablespoons baking powder

check baking soda 1 teaspoon baking soda

check salt 1/2 teaspoon salt

check low-fat buttermilk* 3 cups low-fat buttermilk*

check large eggs 6 large eggs

check unsalted butter, melted 1 cup unsalted butter, melted

check fresh blueberries 1 quart fresh blueberries

check pecans, chopped (optional) 1 1/2 cups pecans, chopped (optional)

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Directions:

In large bowl combine cornmeal, flour, sugar, baking powder, baking soda and salt; set aside.

In separate bowl beat together buttermilk, eggs and butter; stir into flour mixture and mix just to blend. Fold in blueberries and pecans.

Scoop 1/4-cup batter into each greased 1/3-cup muffin tin (36 total) and bake at 375 degrees for18 to 22 minutes or until golden. Serve warm.

*No buttermilk? Substitute 3 tablespoon lemon juice and enough milk to make 3 cups.

Please note that some ingredients and brands may not be available in every store.