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Have you made Blueberry Blackberry Cornbread Muffins?
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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cook Method: Oven
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Blueberry Blackberry Cornbread Muffins

Recipe Tags: Muffin Recipes

Date Added: January 04, 2014

Ingredients:

3/4 Cup Flour 3/4 Cup White flour Strong
3/4 Cup Corn 3/4 Cup Corn meal preferably yellow and stone-ground
1/4 Cup Cornmeal 1/4 Cup Coarse ground cornmeal included optional
1/4 Cup Butter 1/4 Cup Butter or margarine; melted
1/3 Cup Blackberries 1/3 Cup Blackberries blueberries or a blend
1 Unit Egg 1 Unit Egg Lg
1 Teaspoon Sugar 1 Teaspoon Sugar (or more to taste)
1 Tablespoon Milk 1 Tablespoon Milk or part cream
1 Teaspoon Baking Powder 1 Teaspoon Baking powder plus
1/4 Teaspoon Salt 1/4 Teaspoon Salt (I used reduced sodium)
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Directions:

1. I recommend that you use a high-quality non-stick muffin tin for this.

2. You can use an ordinary one, but be certain to grease it well, or the muffins will cling.

3. If you overcook the muffin bottoms, you risk scorching the berries on to the tin.

4. This recipe fills one 6-compartment tin, so simply double it for two, etc.

5. Preheat oven to 425 degrees. Thoroughly combine all dry ingredients in an ample mixing bowl.

6. Beat egg, combine with butter and milk, and fold into dry ingredients.

7. Stir only until blended; allow mixture to remain slightly lumpy.

8. Fold in berries and stir only enough to mix. (Over-mixing reduces crumbly texture of finished muffins).

9. Select greased or non-stick muffin tin, fill compartments to two-thirds full, bake for approximately 20 minutes, or until tops begin to lightly brown.

10. Remove to cool; muffins will soon contract and release from tin easily.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Corn, Natural Sweeteners allergies.
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