Wednesday, June 26, 2013

Blueberry Lime Corn Muffins

Good morning it's been one of those weeks trying to make sure you get everything done on time.  I shot out of bed this morning realizing I didn't finish this post and knowing it all ready posted.  I wanted to sleep in this morning I stayed up too late reading.  Well instead of trying to figure out something witty to say I'm just going to leave you with these Blueberry Lime Corn Muffins.

Blueberry Lime Corn Muffins

1 1/2 cups plus 2 tablespoons flour
2/3 cups sugar
1/2 cup Albers Yellow Corn Meal
1 tablespoon baking power
1/2 teaspoon salt
1 1/4 cups milk
2 large eggs, slightly beaten
1/3 cup vegetable oil
3 tablespoons butter, melted
zest from one large lime
juice from one large lime
1 1/2 cups fresh blueberries

Preheat oven to 350 degrees and grease or paper-line 14 to 16 muffin cups.

Combine in a medium bowl flour, sugar, corn meal, baking powder and salt.  In a small bowl combine milk, eggs, oil and butter.  Add to flour mixture, stir until blended.  Add zest and lime juice and blend. (adding the lime at this time will keep the milk from curdling). Fold in blueberries and  pour into prepared muffin cups filling 2/3 full.

Bake for 18 to 20 minutes or until wooden toothpick inserted in center comes out clean.  Remove to wire rack to cool slightly. Serve warm

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