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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
- 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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