| Blueberry Corn Muffins | | | | | | | | | | | | | | | | | | | | 1 1/2 cup flour | | | 1/2 cup orange juice | | | | | | 1/2 cup whole wheat flour | | 1/4 cup margarine or butter, melted | | | | | 1/2 cup cornmeal | | | 1 egg, beaten | | | | | | | 3/4 cup sugar | | | 1 tbsp grated orange zest | | | | | | 2 1/2 tsp baking powder | | 2 cup fresh or frozen blueberries | | | | | 1/2 tsp baking soda, and salt | | 1/2 cup buttermilk | | | | | | | | | | | | | | | | | | In large bowl, combine flours, cornmeal, sugar, baking powder, baking soda and salt. In small bowl, | | | combine buttermilk, orange juice, margarine, egg and zest. Add to flour mixture and mix only until moist. | | Stir in blueberries. Spoon into prepared muffing cups. Bake at 400 F for 20-25 minutes, or until wooden pick | | inserted near center comes out clean. Makes 18 muffins. | |
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