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    Berry: Polenta Berry Muffins


    Source of Recipe


    Sunset Magazine

    List of Ingredients




    1 cup All-purpose flour
    1 cup Polenta
    2 tablespoons Sugar
    1 teaspoon Baking powder
    1/4 teaspoon Salt
    1 large Egg
    1 cup Lowfat 1% milk
    1 tablespoon Butter or margarine, melted
    1 cup Blueberries, or dried Cranberries, rinsed, drained

    Recipe



    In a large bowl, stir together flour, polenta, sugar, baking powder, and salt. In another bowl, beat egg to blend with milk and butter. Add egg mixture to dry ingredients and stir just until moistened. Mix in berries. Spoon batter equally into 12 oiled 2 1/2-inch muffin cups. Bake in 425¼F oven until muffins are brown, 20 to 25 mins. Let cool 5 to 10 minutess, then invert from pan and serve warm or at room temperature. Makes 12 muffins.

 

 

 

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