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Blueberry
Cornmeal Muffins
| 1¼ cups all-purpose flour
½ cup cornmeal ½ cup brown sugar ½ t salt 1 T baking powder 1 cup milk ½ cup butter, melted 1 egg, beaten 1 cup frozen blueberries Grease muffin cups or line with paper muffin
liners. Sift flour, cornmeal, brown sugar, salt and baking powder together
into a large bowl. Dredge the blueberries in the sifted ingredients. In
a small bowl, combine the milk, butter and egg. Stir the wet ingredients
into the flour mixture just until moistened. Spoon batter into prepared
muffin tins. Bake in a 375º F. (190º C.) oven for 20 minutes.
Let muffins sit for 10 minutes before removing from the pan. Yields 12
muffins.
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