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Yield
10 Muffins
Prep Time
15 min
Cook Time
20 min
Total Time
45 min
Ingredients
No-Stick Cooking Spray
1 cup White Lily® Enriched Self-Rising White Cornmeal Mix
1 cup White Lily® Enriched Bleached Self-Rising Flour
1/3 cup sugar
1 large egg, beaten
1 cup milk
1/4 cup Pure Vegetable Oil
3/4 cup fresh or frozen blueberries
Instructions
Heat oven to 400ºF. Coat 10 muffin cups with no-stick cooking spray.
Combine cornmeal mix, flour and sugar in medium bowl. Make a well in center.
Combine egg, milk and oil; add to flour mixture, stirring just until moistened. Gently fold in blueberries. Fill muffin cups 2/3 full.
Bake 20 to 25 minutes or until golden brown. Remove from pan; serve warm.
Nutrition
Serving Size (1/10 1 muffin), Calories 190 (Calories from Fat 60), Total Fat 7g (Saturated Fat 1g, Trans Fat g), Cholesterol 25mg, Sodium 350mg, Total Carbohydrate 29g (Dietary Fiber 1g, Sugars 9g), Protein 4g; Percent Daily Value*: Vitamin A %, Vitamin C 2%, Calcium 10%, Iron 8%. *Percent Daily Values are based on a 2,000 calorie diet.
*Percent Daily Values are based on a 2,000 calorie diet.
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