FruitCornMuffins

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Fruit Corn Muffins

http://www.nationalcornbread.com/rec18.html

  • 1 C All-Purpose Flour

  • 1 C Martha White Yellow Cornmeal

  • ½ C Sugar

  • 2 tsp. Baking Powder

  • 1 tsp. Baking Soda

  • ½ tsp. Salt

  • 1 C Buttermilk

  • ¼ C Vegetable Oil

  • 2 tsp Vanilla Extract

  • 1 large egg

  • 1 ¼ C Raspberries or 1 ½ C Blueberries

Preheat oven to 400 degrees. Grease twelve 1 ½ x 1 ¼ inch muffin pan cups. In large bowl, mix first 6 ingredients. In small bowl, with wire whisk or fork, beat buttermilk, vegetable oil, vanilla, and egg until blended; stir into flour mixture just until blended; stir into flour mixture just until flour is moistened (batter will be lumpy). Fold in Berries.

Spoon batter into muffin cups. Bake muffins 20 to 25 minutes until toothpick inserted in center of muffin comes out clean. Immediately remove muffins from pans; serve warm or cool on a wire rack.