Division of Marketing and Development
Susan Nardizzi, Director
Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner
Florida Fruit Recipe
Blueberry-Lemon Corn Muffins(Photo Below)
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Fruit-5024
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Ingredients
Amount |
Ingredient |
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paper muffin cup liners |
1/2 stick (1/4 cup) |
unsalted butter |
3/4 cup |
all-purpose flour |
1 1/2 teaspoons |
baking powder |
1/2 cup |
yellow cornmeal |
1/2 cup plus 1 tablespoon |
sugar |
1 tablespoon |
freshly grated lemon zest |
1/2 cup |
whole milk |
2 |
large egg yolks |
1/2 cup |
blueberries |
Preparation
Preheat oven to 375 degrees F and line six 1/3-cup muffin cups with paper liners. Melt butter and cool. Into a large bowl sift together flour and baking powder and whisk in cornmeal, 1/2 cup sugar, lemon zest, and a generous pinch salt. In a bowl whisk together melted butter, milk, and yolks and add to flour mixture with half of blueberries, gently stirring until just combined. Divide batter evenly among cups (batter will fill cups) and press remaining blueberries into tops of muffins. Sprinkle tops of muffins evenly with remaining tablespoon sugar. Bake muffins in middle of oven about 15 minutes, or until tops are golden and a tester comes out clean. Remove muffins from cups and cool on a rack. Muffins keep in an airtight container at room temperature 2 days.
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Look for "Fresh from Florida" ingredients at your grocery store.
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