Blueberry/Blackberry Cornbread Muffins Recipe

• 3/4 c. White flour
• 3/4 c. Corn meal
• 1/4 c. Coarse grnd cornmeal included, optional
• 1/4 c. Butter or possibly margarine, melted
• 1/3 c. Blackberries, blueberries or possibly a blend
• 1 x Egg
• 1 tsp Sugar (or possibly more to taste)
• 1 Tbsp. Lowfat milk
• 1 tsp Baking pwdr
• 1/4 tsp Salt

1. I recommend which you use a high-quality non-stick muffin tin for this.
2. You can use an ordinary one, but be certain to grease it well, or possibly the muffins will cling.
3. If you overcook the muffin bottoms, you risk scorching the berries on to the tin.
4. This recipe fills one 6-compartment tin, so simply double it for two, etc.
5. Preheat oven to 425 degrees.
6. Thoroughly combine all dry ingredients in an ample mixing bowl.
7. Beat egg, combine with butter and lowfat milk, and fold into dry ingredients.
8. Stir only till blended; allow mix to remain slightly lumpy.
9. Mix in berries and stir only sufficient to mix.
10. (Over-mixing reduces crumbly texture of finished muffins).
11. Select greased or possibly non-stick muffin tin, fill compartments to two-thirds full, bake for approximately 20 min, or possibly till tops begin to lightly brown.
12. Remove to cold; muffins will soon contract and release from tin easily.
13. Finish cooling on rack.

white flour, meal, cornmeal, butter, blackberries, egg, sugar, milk, baking pwdr, salt

Taken from cookeatshare.com/recipes/blueberry-blackberry-cornbread-muffins-87754 (may not work)