Corn 'n Blueberry Muffins
photo by Dedee Royale
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
5 Muffins
- Serves:
- 6
ingredients
- 118.29 ml all-purpose flour
- 118.29 ml cornmeal
- 2.46 ml baking soda
- 2.46 ml sea salt
- 1 extra large egg
- 73.94 ml agave syrup
- 118.29 ml yogurt
- 118.29 ml mayonnaise
- 177.44 ml fresh blueberries
directions
- In a small bowl, combine the flour, cornmeal, baking soda and salt.
- In another bowl, beat egg with agave syrup, yogurt and mayonnaise.
- Sift dry ingredients into the egg mixture and stir just until moistened.
- Spray a large 6-cup muffin tin with butter spray and fill 2/3 full.
- Press fresh blueberries into each cup and stir lightly to blend.
- Bake at 400F for 15 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before removing from pan.
- Serve with softened butter.
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RECIPE SUBMITTED BY
<p>I have been a gourmet cook for over 40 years. In the mid 70's I owned and operated my own gourmet bistro in Connecticut called Le Petit Gourmet and also provided a catering service for upscale clientele. <br /> <br /> I always had an entrepreneurial soul and was a front runner in developing frozen gourmet dinners. Because of a divorce, I didn't follow through which probably would have made me a very rich lady today. <br /> <br />In 1994, I founded the South Coast Gourmet Club in Florida, The South Shore Gourmet Club in Massachusetts and also the Chef Buddies Club.</p>
<p>In 2012, I was chosen as one of the 100 amateur chefs out of the 50,000 who competed nationwide, to appear on Season 3 of Master Chef on ABC. I didn't make it through but it was an unforgettable experience. </p>