Blueberry-Cornmeal Muffins
- 1 1/2 cups all-purpose flour
- 3/4 cup cornmeal
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 teaspoons finely grated orange zest
- 1 1/4 cups low-fat buttermilk plus about 2 tablespoons for tops
- 2 large eggs separated
- 2 tablespoons unsalted butter melted
- 1 1/2 cups blueberries (about 1/2 pound) picked over and rinsed
- 2 1/2 teaspoons coarse sanding sugar (optional)
- Nonstick cooking spray
- This recipe is vegetarian
- Produce
- Blueberries (1 1/2 cups)
- Orange, zest (2 teaspoons)
- Cooking & Baking
- All-purpose flour (1 1/2 cups)
- Baking powder (1 1/2 teaspoons)
- Baking soda (1/2 teaspoon)
- Cinnamon, ground (1/2 teaspoon)
- Cooking spray, Nonstick (1)
- Cornmeal (3/4 cup)
- Granulated sugar (1/2 cup)
- Salt (1/4 teaspoon)
- Sanding sugar, coarse (2 1/2 teaspoons)
- Dairy
- 1 1/4 cups low-fat buttermilk plus, low-fat (2 tablespoons)
- Butter, unsalted (2 tablespoons)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on marthastewart.com
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Published August 12, 2011 (1 year ago).
1 person saved this recipe.
