Title: Blueberry Cornmeal Muffins
Categories: Bread
Yield: 12 Servings

1 c Flour
2/3 c Yellow cornmeal
1/3 c Sugar
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
2 lg Eggs
1 c Sour cream
1/4 c Salad oil
1 c Blueberries fresh; frozen or
-canned & drained

Preheat oven to 400øF, prepare pans. Combine flour, cornmeal, sugar, baking
powder, soda & salt. Beat eggs with sour cream until blended, beat in oil.
Add dry mix to wet mix until just combined adding blueberries with the last
few stirs. Spoon batter into pans & bake for 18-20 mins or until lightly
browned. Makes 12. 189 calories per muffin. Recipe courtesy of Sunset
Magazine July 1988 (USA).

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.