Lemon Cornmeal Blueberry Muffins Recipe
Servings: 12
Ingredients
- 1 2/3 c. flour
- 3/4 tsp baking soda
- 3/4 tsp baking pwdr
- 1 pch salt
- 1/2 c. cornmeal
- 2 Tbsp. lemon, juice
- 1/4 c. peach, nectar
- 2 x egg
- 1/4 c. vegetable oil
- 1/4 c. honey
- 1/2 c. buttermilk
- 1 x zest of one lemon
- 1 c. fresh or possibly frzn blueberries
Directions
- Preheat oven to 350 degrees F.In a medium bowl, sift together the flour, baking soda, baking pwdr and salt. Stir in the cornmeal.
- In another bowl combine the wet ingredients and whisk till blended. Add in the lemon zest.
- Pour the wet into the dry ingredients. Add in the blueberries. Stir with a wooden spoon till just combined and some flour remains visible. Don't over mix.
- Line muffin tray with muffin c. or possibly spray with oil. Spoon muffin batter proportionately into 12 c..
- Bake on the middle rack of oven for 15 min or possibly till golden brown.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 12 servings | |
| Calories 172 | |
| Calories from Fat 50 | 29% |
| Total Fat 5.7g | 7% |
| Saturated Fat 0.67g | 3% |
| Trans Fat 0.12g | |
| Cholesterol 31mg | 10% |
| Sodium 192mg | 8% |
| Potassium 74mg | 2% |
| Total Carbs 26.96g | 7% |
| Dietary Fiber 1.1g | 4% |
| Sugars 7.96g | 5% |
| Protein 3.68g | 6% |
