Lemony Cornmeal Blueberry Muffins
Source of Recipe
The Weekend Cook, Chicago Tribune, 7/11/93, Abby Mandel
* Exported from MasterCook *
Lemony Cornmeal Blueberry Muffins
Recipe By : Abby Mandel
Serving Size : 12 Preparation Time :0:00
Categories : Fruits, Muffins
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
MUFFINS:
grated rind of 2 lemons
- colored part only
1 cup sugar
1/2 cup vegetable oil
1 large egg
1 cup buttermilk
1 1/2 cups flour
1/3 cup cornmeal
1 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries
GLAZE:
3 tablespoons lemon juice
1 1/2 tablespoons sugar
Even with the addition of cornmeal, these muffins are extremely light-textured. The glaze makes the muffins very lemony, also pleasantly moist. Let the batter stand about 15 minutes before baking the muffins; this waiting period produces puffier muffins.
Put rack in center of oven; heat oven to 375 degrees. Line muffin cups with paper liners or grease them. Set aside.
For muffins, put grated rind, sugar, oil and egg in mixing bowl. Use wooden spoon to mix well. Stir in buttermilk, then flour, cornmeal, baking soda and salt. Fold in blueberries. Let batter rest for 15 minutes before baking muffins. Ladle batter into muffin cups, filling them 7/8 full.
Bake until lightly browned and a toothpick inserted into center comes out clean, about 22 minutes. Let cool in pan for 5 minutes.
Meanwhile, for glaze, stir lemon juice and sugar together in small bowl. Be sure sugar dissolves. Quickly dip tops of baked muffins into glaze while they are still warm. Let cool before serving.
NOTE: Muffins can be frozen up to 3 months; they do not need to be thawed before reheating. Serve at room temperature or warm, reheated in 300-degree oven or a microwave oven on medium power (50 percent) until just warm.
Source:
"The Weekend Cook, Chicago Tribune, 7/11/93"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
Yield:
"12 muffins"
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