|2 cup / 500 ml||all purpose flour|
|2/3 cup / 150 ml||sugar|
|1/2 cup / 125 ml||yellow cornmeal|
|2 tsp / 10 ml||baking powder|
|1/2 tsp / 2 ml||each baking soda and salt|
|1 cup / 250 ml||buttermilk or sour milk|
|1/2 cup / 125 g||Naturegg Omega Plus cracked eggs, well shaken|
|1/3 cup / 75 ml||vegetable oil|
|1 tsp / 5 ml||grated lemon rind|
|1 1/2 cup / 375 ml||fresh or frozen unsweetened blueberries|
In large bowl, mix flour, sugar, cornmeal, baking powder, baking soda and salt. In another bowl, mix buttermilk, liquid eggs, oil and lemon rind; stir into dry ingredients just until moistened. Fold in blueberries.
Spoon into greased large muffin cups. Bake at 400°F (200°C) 20 minutes or until lightly browned and firm to touch. Cool on rack.
*To sour milk, place 2 tbsp (30 mL) lemon juice in measuring cup; add milk to make 1 cup (250 mL).
*Instead of frozen blueberries, try fresh or frozen unsweetened raspberries.
*For healthy convenience, prepare low fat muffin mixes with Simply Egg Whites™ liquid eggs.
Naturegg Omega Plus
Lower in cholesterol and fat than regular eggs.Learn More