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CORN MEAL BLUEBERRY MUFFINS
makes 12 muffins
1 cup corn meal
1 cup flour
1/3 cup sugar
1/2 teaspoon salt
4 teaspoons baking powder
1 egg
1/4 cup shortening
1 1/4 cups
milk
2 cups fresh blueberries
Preheat oven to 425 degrees.
Combine the dry ingredients into a medium sized bowl. Add milk, egg and
shortening.
Beat until smooth, about 1 minute. Fold in the blueberries.
Fill muffin cups 3/4 full, bake approximately 20 minutes or until a
toothpick inserted in the center comes out clean.
Remove muffins from cups
while hot.
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