Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Corn Muffins With Blueberries
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- #33586
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 cup whole-wheat flour
1/2 cup stone-ground cornmeal
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 cup fresh or frozen blueberries
1 cup nonfat plain nonfat yogurt
3 large egg whites
directions
Preheat the oven to 500 degrees F and spray muffin tins with nonstick cooking spray.
In a mixing bowl, combine the dry ingredients. Gently mix in the blueberries. In a separate bowl, beat together the yogurt and egg whites. Add them to the flour mixture and stir just until everything is moistened, about 30 seconds.
Fill the muffin cups about three-fourths full. Place the muffin tin in the often, close the door and reduce the heat to 400 degrees. Bake until the muffins are lightly browned, and a toothpick inserted in the center of a muffin comes out clean, about 30 minutes.
Let the tin cool on a cooling rack for 10 minutes before removing the muffins.
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dancersrecipes
nutrition data
Nutritional data has not been calculated yet.
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