American Ethanol Spring 2017 - Page 22

LUSCIOUS BLUEBERRY LEMON CORN MUFFINS INGREDIENTS INSTRUCTIONS • 1 1/2 cups all-purpose flour Preheat oven to 400°. • 1/2 cup yellow cornmeal • 1/2 cup sugar • 1 1/2 teaspoons baking powder • 1/2 teaspoon baking soda • 1/4 teaspoon salt • 1 cup blueberries (or raspberries) Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next five ingredients (cornmeal through salt) in a medium bowl. Stir in blue- berries; make a well in center of mixture. Combine buttermilk, butter, rind, and egg; stir well with a whisk. Add to flour mixture; stir just until moist. • 1 large egg, lightly beaten Spoon batter into 12 muffin cups coated with cooking spray; sprinkle evenly with 1 tablespoon sugar. Bake at 400° for 20 minutes or until a wooden pick insert- ed in center comes out clean. Remove muffins from pans immediately; place on a wire rack. • Cooking spray SERVINGS: 12 muffins • 1 cup low-fat buttermilk • 3 tablespoons butter, melted • 1 tablespoon grated lemon rind • 1 tablespoon sugar 22 AMERICAN ETHANOL THE MAGAZINE