Preheat the oven to 400 degrees Fahrenheit. Grease standard 12 muffin pan or line with muffin cups. You can also use parchment paper and just cut them to size to fit inside the muffin tin.
Whisk together in large bowl:
1 ¼ cup yellow or white cornmeal, preferable stone-ground
¾ cups all purpose flour
2 ½ teaspoons baking powder
⅓ cup sugar
1 ¼ teaspoons kosher salt
Add:
2 large eggs
3 Tablespoons melted butter, vegetable oil or olive oil
1 cup milk
Grated zest of one lemon
1 Tablespoon fresh lemon juice
1 teaspoon vanilla
Combine with a few rapid strokes:
1 ½ cups fresh or frozen blueberries
Divide the batter evenly among 12 muffin cups. Sprinkle on top
Turbino sugar, cinnamon sugar or vanilla sugar
Bake in preheated oven until toothpick inserted in 1 or 2 of the muffins comes out clean (test the ones in the middle of the muffin tin), about 17-20 minutes. Let cool for 2-3 minutes before removing from pan. If not serving hoth, let cool on rack. Serve as soon as possible, preferably within a few hours of baking.
Source
No comments:
Post a Comment