Ingredients
-
1
-
1
-
1/2
-
2
-
1
-
1/2
-
1
-
1/4
-
2
-
1/4
-
1 1/4
-
-
-
-
Directions
Raspberry or Blueberry Corn Muffins,Saved for safekeeping from MSN.,Another of MsSally’s super low-fat and scrumptious muffin recipe. Everyone loved these but then they also loved Ms Sally’s Recipe #339520! I made these with raspberries which we love and an egg – a wonderfully golden yolked free-range egg from a workmate’s farm – rather than egg substitute. Otherwise I followed the instructions exactly. Again, thank you for sharing this great recipe. Made for Holiday Tag.,These were good, I just couldn’t seem to accept the blueberries in a corn muffin. The corn muffin is a sweet cornbread, similar in taste to a Jiffy mix cornbread. Mine were done in just 18 minutes. This is a quick and easy recipe, its just not my personal preference. Made for Everyday is a Holiday tag!
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Steps
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1
Done
|
Preheat Oven to 400 Degrees F. |
|
2
Done
|
Grease Twelve 2 1/2" by 1 1/4" Muffin-Pan Cups. |
|
3
Done
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in Large Bowl, Mix First 6 Ingredients. |
|
4
Done
|
in Small Bowl, With Wire Whisk or Fork, Beat Buttermilk, Applesauce, Vanilla, and Egg Until Blended; Stir Into Flour Mixture Just Until Flour Is Moistened (batter Will Be Lumpy). |
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5
Done
|
Fold in Berries. |
|
6
Done
|
Spoon Batter Into Muffin Cups. |
|
7
Done
|
Bake Muffins 20 to 25 Minutes Until Toothpick Inserted in Center of Muffin Comes Out Clean. |
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8
Done
|
Immediately Remove Muffins from Pans; Serve Warm. or Cool on Wire Rack. |
|
9
Done
|
Note:or, Instead of Buttermilk, in 1-Cup Glass Measuring Cup, Place 1 Tablespoon Lemon Juice, Then Add Enough Milk to Equal 1 Cup. Let Mixture Stand Until Thickened, About 5 Minutes. |
