I had a bit of baking inspiration this weekend! After briefly consulting my standby recipe book* for important things like how-much-baking-powder-to-use-if-citrus-is-involved I created a muffin recipe of my very own!
My blueberry lemon corn muffins were delicious. Although Neil suggested that they lack bacon. I might actually be willing to try adding bacon next time. If you wanted to I suppose you could substitute 1/4 cup of blueberries with 1/4 cup finely crumbled bacon. If you try it, let me know how it comes out…
1 1/4 cup yellow corn meal
3/4 cup flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 large eggs
4 Tablespoons veggie oil
1/3 cup lemon juice
1 1/2 cups blueberries
Grease 12 standard muffin tins (or line with papers) and preheat oven to 400F.
In a large bowl combine all dry ingredients and mix thoroughly.
In a small bowl whisk together milk, eggs, and oil. Add lemon juice, whisk briefly and fold into dry ingredients. Note that if you mix the milk, eggs, and oil well enough the milk will not curdle when the lemon juice is added. But I wouldn’t push your luck by letting it stand around for awhile or anything.
When dry and wet ingredients are almost all mixed add the blueberries and mix.
Spoon the batter into the muffin tins until they are almost, but not quite, full.
Place in oven and bake for 12-15 minutes (or until a toothpick inserted in the center comes out clean)
Good luck letting them cool before you start eating them!
*The Joy of Cooking, in case you were curious…