November 17, 2013
Blueberry Corn muffins
Make 16 medium size muffins
1/2 cup butter, softened (I took parve margarine)
1 cup firmly packed light brown sugar
2 large eggs
1/2 cup orange juice
2 teaspoons vanilla extract
1 cup unbleached all-purpose flour
2/3 cup yellow corn meal
2 teaspoons baking powder
1 cup blueberries
cinnamon sugar (optional)
Beat the butter with sugar in a large bowl until light and fluffy. Beat in the eggs, orange juice and vanilla.
In another bowl mix the flour, corn meal and baking powder. Add the dry ingredients to the wet and stir until just blended. Fold in blueberries.
Lightly grease muffins cups with canola oil. Fill the cups about 2/3 full. Sprinkle with cinnamon sugar. Bake for 20 minutes.
Recipe comes from Convington Inn, St.Paul
100 Harriet Island Road B3,
The recipe was published in local magazine www.tonkatimes.com