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Blueberry Blue Corn Muffins

These are both mouthwatering delicious as well as incredibly healthful.  Blue corn has all of the essential nutrients for good health--so these muffins are both good and great for you!

Yield: 3 dozen

Temperature:  350F

Time: 20 - 30 minutes

3 cups blue corn flour

1-1/2 cups whole wheat flour

½ cup vegetable oil

¼ cup honey

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

3 cups soy milk (or regular milk)

½ teaspoon cinnamon

Dash nutmeg (freshly grated)

1/2 cup English walnuts

2 cups fresh or frozen blueberries

  1. Preheat oven to 350F and lightly grease muffin pans or use paper liners. Measure the dry ingredients into a mixing        bowl and mix well. Measure the wet ingredients (except for the blueberries) into another bowl and combine well.

    2.   Make a well in the center of the dry ingredients and add the wet all at once. Stir until combined. Fold in walnuts     and blueberries.  Fill muffin pans and bake 20 - 30 minutes, until a toothpick inserted into the center of a muffin comes out clean.      

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