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Blueberry Grain Muffins

Blueberry Grain Muffins
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Yield: 10 to 12 muffins

Extra-hearty muffins for a cold winter’s morn.

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  • 2/3 cup milk
  • 1/2 cup cornmeal
  • 1/2 cup cooked rice
  • 1/2 cup flour
  • 2 tablespoons sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg yolk well beaten
  • 1 tablespoon shortening, melted
  • 1 egg white, beaten stiff
  • 3/4 cup blueberries, frozen or canned, drained


Preheat oven to 400°F.
Scald milk and pour slowly onto cornmeal. Let sit 5 minutes, and then add rice. Stir to mix. Sift together dry ingredients and add to cornmeal mixture with egg yolk and shortening. Stir gently to blend. Fold in beaten egg white, then blueberries, and spoon into well-greased muffin pans. Bake about 25 minutes, until nicely browned. Serve warm.
Updated Thursday, May 26th, 2011

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