Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version B 2.10.2 9/5/84; site oliven.UUCP
Path: utzoo!watmath!clyde!burl!ulysses!allegra!oliveb!oliven!barb
From: barb@oliven.UUCP (Barbara Jernigan)
Newsgroups: net.cooks
Subject: Re: corn muffin recipe wanted
Message-ID: <423@oliven.UUCP>
Date: Thu, 26-Sep-85 18:27:06 EDT
Article-I.D.: oliven.423
Posted: Thu Sep 26 18:27:06 1985
Date-Received: Sun, 29-Sep-85 06:45:49 EDT
References: <844@whuxlm.UUCP>
Distribution: net
Organization: Olivetti ATC; Cupertino, Ca
Lines: 33

...from the SILVER PALATE GOOD TIMES COOKBOOK:

Blueberry Corn Muffins:

1 cup cornmeal
1 cup unbleached all-purpose flour
1/3 cup sugar
2 1/2 tsp. baking powder
1/4 tsp. salt
1 cup buttermilk
6 tbsp. (3/4 stick) unsalted butter, melted
1 egg, slightly beaten
1 2/3 cups blueberries

    1. Preaheat oven to 400 F.  Line 12 muffin cups with
paper liners.
    2. Sift the cornmeal, flour, sugar, baking powder, and
salt into a mixing bowl.  Make a well in the center and pur
the buttermilk, butter and egg into the well.  Stir just
until combined.
    3. Fold in the blueberries just until combined.
    4. Fill each cup two-thirds full with batter.  Bake
until firm and golden, 20 - 25 minutes.
    1 dozen muffins.

=======================
An adaptation a friend gave me -- sorry purists, but this was
the recipe:

DILLY CORN MUFFINS.

Mix one package corn muffin mix per directions.  Add a tsp.
of dill seeds.  Cook per box directions.


Brought to you by Super Global Mega Corp .com