Return to Content

Blueberry Grain Muffins

by
Blueberry Grain Muffins
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: 10 to 12 muffins

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


Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo

Ingredients:

  • 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

Instructions:

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

Special 2-for-1 Winter Sale

OFFER ENDS SOON! Send a one-year gift subscription of Yankee Magazine for only $19.97 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111