Blueberry Corn Muffins
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2 cups yellow cornmeal
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4 cups cake flour
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1 1/2 cups granulated sugar
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3 Tbsp. baking powder
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1 tsp. baking soda
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1/2 tsp. salt
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3 cups low-fat buttermilk
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6 large eggs
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1 cup unsalted butter, melted
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4 cups Blueberries
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1 1/2 cups pecans, chopped (optional)
Preheat oven to 400º F (Conventional oven) 375º F (Convection oven)
In large bowl combine cornmeal, flour, sugar, baking powder, baking soda and salt; set aside. In another bowl beat together buttermilk, eggs and butter; stir into flour mixture and stir just to blend. Fold in blueberries and pecans, if desired.
Scoop 1/4 cup batter into greased 1/3 cup muffin tins and bake 18-22 minutes or until golden. Serve warm.
Yield: Approximately 36 muffins
Calories per muffin: 212; Calories from fat: 87
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