The best delicious Blueberry/blackberry Cornbread Muffins recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Blueberry/blackberry Cornbread Muffins recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Blueberry/blackberry Cornbread Muffins.
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3/4 c White flour
3/4 c Corn meal
1/4 c Coarse ground cornmeal
-included; optional
1/4 c Butter or margarine; melted
1/3 c Blackberries; blueberries
-or a blend
1 Egg
1 ts Sugar (or more to taste)
1 tb Milk
1 ts Baking powder
1/4 ts Salt
From: Alex Silbajoris 72163.1353@CompuServe.COM
Date: 23 Jul 96 17:47:05 EDT
I recommend that you use a high-quality non-stick muffin tin for this. You
can use an ordinary one, but be certain to grease it well, or the muffins
will cling. If you overcook the muffin bottoms, you risk scorching the
berries on to the tin. This recipe fills one 6-compartment tin, so simply
double it for two, etc.
Preheat oven to 425 degrees. Thoroughly combine all dry ingredients in an
ample mixing bowl. Beat egg, combine with butter and milk, and fold into
dry ingredients. Stir only until blended; allow mixture to remain slightly
lumpy. Fold in berries and stir only enough to mix. (Over-mixing reduces
crumbly texture of finished muffins). 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. Remove to cool; muffins will
soon contract and release from tin easily. Finish cooling on rack.
CHILE-HEADS DIGEST V3 #053
From the Chile-Heads recipe list. Downloaded from Glen’s MM Recipe
Archive,
Yields
6 Servings
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