Blueberry Cornmeal Muffins
Makes 12 muffins
What better choice for brunch, lunch bags, or afternoon or evening tea than muffins that are delicious and good for you? Use a combination of unbleached or all-purpose flour and whole-wheat pastry flour, as here, or use a single flour. If you use paper liners instead of oiling the muffin cups, keep in mind that the paper peels away most easily after the muffin has cooled. These muffins freeze well.
1 cup (250 mL) cornmeal
1 1/2 cups (375 mL) non-dairy milk
1/3 cup (85 mL) sunflower or vegetable oil
2/3 cup (170 mL) dry sweetener
1 cup (250 mL) unbleached or all-purpose flour
1 cup (250 mL) whole-wheat pastry flour
1 1/2 teaspoons (7 mL) baking powder
1/2 teaspoon (2 mL) baking soda
1/2 teaspoon (2 mL) salt
1 1/2 cups (375 mL) blueberries, fresh or frozen
Preheat the oven to 400°F (200°C).
Place cornmeal, milk, oil, and sweetener in a large bowl; mix well and let sit for 3 minutes. Place flours, baking powder, baking soda, and salt in a smaller bowl and mix well. Stir flour mixture into wet mixture and stir just until blended; do not overmix. Fold in the blueberries. Spoon the dough into muffin tins with paper liners or that are lightly oiled, and bake for 25 to 30 minutes or until golden brown. If using frozen blueberries, you will probably need to bake them for the longer time.
Per muffin: calories: 245, protein: 4 g, fat: 8 g, carbohydrate: 40 g (13 g from sugar), dietary fibre: 3 g, calcium: 104 mg, iron: 2 mg, magnesium: 23 mg, phosphorus: 124 mg, potassium: 104 mg, sodium: 188 mg, zinc: 0.5 mg, thiamin: 0.2 mg, riboflavin: 0.2 mg, niacin: 2 mg, vitamin B 6: 0.1 mg, folate: 44 mcg, pantothenic acid: 0.3 mg, vitamin B 12: 0.4 mcg, vitamin A: 13 mcg, vitamin C: 2 mg, vitamin E: 0.2 mg, omega-6 fatty acids: 3 g, omega-3 fatty acids: 0.1 g
Percentage of calories from protein 7%, fat 28%, carbohydrate 65%