Monday, June 17, 2019

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Blueberry Corn Muffins


1 cup (250 mL) Milk
¼ cup (50 mL) butter or margarine, melted
1 large egg
1 Tbsp (15 mL) grated lemon rind
1 ¼ cups (300 mL) cornmeal
1 cup (250 mL) flour
½ (125 mL) sweetner (Splenda)
1 Tbsp (15 mL) baking powder
½ tsp (2 mL) baking soda
½ (2 mL) salt
1 cup (250 mL) blueberries


  1. Heat oven to 400°F (200°C)

  2. Grease bottoms of 12 muffin cups (Pam)

  3. Beat milk, butter, egg and lemon rind in large bowl

  4. Stir in remaining ingredients all at once and stir until moistened (batter will be lumpy)

  5. Pour batter evenly into muffin cups

  6. Bake 12-15 minutes or until golden brown and inserted toothpick in centre comes out clean.


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