Lemon-Blueberry Corn Muffins USDA Recipe for Family Child Care Centers
Ingredients
- - - Nonstick cooking spray
- ⅔ cup Flour, whole-wheat
- ¼ cup Cornmeal, enriched
- ¼ cup Brown sugar, packed
- ¼ tsp Salt, table
- 1 tsp Baking powder
- ½ cup Milk, low-fat (1%)
- ¼ cup Applesauce, unsweetened
- 1 - Egg, fresh, large, whole
- ¼ tsp Lemon extract
- ½ cup (2½ oz) Blueberries, whole, frozen, unsweetened or fresh
Quantity
- - - Nonstick cooking spray
- ⅔ cup Flour, whole-wheat
- ¼ cup Cornmeal, enriched
- ¼ cup Brown sugar, packed
- ¼ tsp Salt, table
- 1 tsp Baking powder
- ½ cup Milk, low-fat (1%)
- ¼ cup Applesauce, unsweetened
- 1 - Egg, fresh, large, whole
- ¼ tsp Lemon extract
- ½ cup (2½ oz) Blueberries, whole, frozen, unsweetened or fresh
Ingredients
- - - Nonstick cooking spray
- ⅔ cup Flour, whole-wheat
- ¼ cup Cornmeal, enriched
- ¼ cup Brown sugar, packed
- ¼ tsp Salt, table
- 1 tsp Baking powder
- ½ cup Milk, low-fat (1%)
- ¼ cup Applesauce, unsweetened
- 1 - Egg, fresh, large, whole
- ¼ tsp Lemon extract
- ½ cup (2½ oz) Blueberries, whole, frozen, unsweetened or fresh
Quantity
- - - Nonstick cooking spray
- ⅔ cup Flour, whole-wheat
- ¼ cup Cornmeal, enriched
- ¼ cup Brown sugar, packed
- ¼ tsp Salt, table
- 1 tsp Baking powder
- ½ cup Milk, low-fat (1%)
- ¼ cup Applesauce, unsweetened
- 1 - Egg, fresh, large, whole
- ¼ tsp Lemon extract
- ½ cup (2½ oz) Blueberries, whole, frozen, unsweetened or fresh
Ingredients
- - - Nonstick cooking spray
- ⅔ cup Flour, whole-wheat
- ¼ cup Cornmeal, enriched
- ¼ cup Brown sugar, packed
- ¼ tsp Salt, table
- 1 tsp Baking powder
- ½ cup Milk, low-fat (1%)
- ¼ cup Applesauce, unsweetened
- 1 - Egg, fresh, large, whole
- ¼ tsp Lemon extract
- ½ cup (2½ oz) Blueberries, whole, frozen, unsweetened or fresh
Quantity
- - - Nonstick cooking spray
- ⅔ cup Flour, whole-wheat
- ¼ cup Cornmeal, enriched
- ¼ cup Brown sugar, packed
- ¼ tsp Salt, table
- 1 tsp Baking powder
- ½ cup Milk, low-fat (1%)
- ¼ cup Applesauce, unsweetened
- 1 - Egg, fresh, large, whole
- ¼ tsp Lemon extract
- ½ cup (2½ oz) Blueberries, whole, frozen, unsweetened or fresh
Ingredients
- - - Nonstick cooking spray
- ⅔ cup Flour, whole-wheat
- ¼ cup Cornmeal, enriched
- ¼ cup Brown sugar, packed
- ¼ tsp Salt, table
- 1 tsp Baking powder
- ½ cup Milk, low-fat (1%)
- ¼ cup Applesauce, unsweetened
- 1 - Egg, fresh, large, whole
- ¼ tsp Lemon extract
- ½ cup (2½ oz) Blueberries, whole, frozen, unsweetened or fresh
Quantity
- - - Nonstick cooking spray
- ⅔ cup Flour, whole-wheat
- ¼ cup Cornmeal, enriched
- ¼ cup Brown sugar, packed
- ¼ tsp Salt, table
- 1 tsp Baking powder
- ½ cup Milk, low-fat (1%)
- ¼ cup Applesauce, unsweetened
- 1 - Egg, fresh, large, whole
- ¼ tsp Lemon extract
- ½ cup (2½ oz) Blueberries, whole, frozen, unsweetened or fresh
Ingredients
- - - Nonstick cooking spray
- ⅔ cup Flour, whole-wheat
- ¼ cup Cornmeal, enriched
- ¼ cup Brown sugar, packed
- ¼ tsp Salt, table
- 1 tsp Baking powder
- ½ cup Milk, low-fat (1%)
- ¼ cup Applesauce, unsweetened
- 1 - Egg, fresh, large, whole
- ¼ tsp Lemon extract
- ½ cup (2½ oz) Blueberries, whole, frozen, unsweetened or fresh
Quantity
- - - Nonstick cooking spray
- ⅔ cup Flour, whole-wheat
- ¼ cup Cornmeal, enriched
- ¼ cup Brown sugar, packed
- ¼ tsp Salt, table
- 1 tsp Baking powder
- ½ cup Milk, low-fat (1%)
- ¼ cup Applesauce, unsweetened
- 1 - Egg, fresh, large, whole
- ¼ tsp Lemon extract
- ½ cup (2½ oz) Blueberries, whole, frozen, unsweetened or fresh
Instructions
- Wash hands with soap and water for at least 20 seconds.
- Preheat oven to 375 °F.
- Line muffin tins with paper liners. Spray with nonstick cooking spray.
- In a medium bowl, combine flour, cornmeal, brown sugar, salt, and baking powder. Sift mixture. Remove 1 Tbsp of dry mixture and set aside.
- In a small bowl, combine milk, applesauce, eggs, and lemon extract. Whisk until well-blended. Add to dry ingredients. Whisk to mix. Wash hands after touching uncooked eggs.
- Place frozen blueberries in a small bowl, add 1 Tbsp reserved dry mixture and toss.
- With a rubber spatula, fold breaded blueberries and any remaining dry ingredients from the bottom of the bowl into the muffin mixture.
- Pour ⅓ cup of muffin mixture into each prepared muffin liner.
- Bake for 25 minutes.
- Remove from the oven and cool on a rack for 5 minutes.
- Serve 1 muffin.
Nutrition INFORMATION