Food
Blueberry Grain Muffins
By Yankee Magazine|May 26 2011|
Extra-hearty muffins for a cold winter’s morn.
Yield
10 to 12 muffins
Ingredients
2/3 cup milk
1/2 cup cornmeal
1/2 cup cooked rice
1/2 cup flour
2 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 egg yolk well beaten
1 tablespoon shortening, melted
1 egg white, beaten stiff
3/4 cup blueberries, frozen or canned, drained
Instructions
Preheat oven to 400°F.
Scald milk and pour slowly onto cornmeal. Let sit 5 minutes, and then add rice. Stir to mix. Sift together dry ingredients and add to cornmeal mixture with egg yolk and shortening. Stir gently to blend. Fold in beaten egg white, then blueberries, and spoon into well-greased muffin pans. Bake about 25 minutes, until nicely browned. Serve warm.
