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Prep 20min
Total40min
Servings10
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Ingredients
3/4
cup sugar
7 1/2
teaspoons Gold Medal™ all-purpose flour
1/4
teaspoon ground cinnamon
4 1/2
teaspoons cold butter
1 1/4
cups Gold Medal™ all-purpose flour
1/2
cup finely ground or sifted stone-ground blue, white or yellow cornmeal
3
teaspoons baking powder
3/4
teaspoon salt
1
teaspoon grated lemon peel
1
egg
3/4
cup milk
1/3
cup vegetable oil
1
cup fresh or frozen (do not thaw) blueberries
1
tablespoon Gold Medal™ all-purpose flour
1
tablespoon sugar
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Steps
1
Heat oven to 400°F. Spray 10 regular-size muffin cups with cooking spray.
2
In small bowl, mix 1/4 cup of the sugar, 7 1/2 teaspoons flour and the cinnamon. Cut in butter, using pastry blender or fork, until mixture is crumbly; set aside.
3
In medium bowl, mix 1 1/4 cups flour, remaining 1/2 cup sugar, the cornmeal, baking powder, salt and lemon peel; make well in center of mixture. In small bowl, beat egg, milk and oil; add to cornmeal mixture, stirring just until moistened.
4
Gently toss blueberries with 1 tablespoon flour and 1 tablespoon sugar; fold into batter. Divide batter evenly among muffin cups; sprinkle with reserved cinnamon mixture.
5
Bake 20 minutes or until tops spring back when touched lightly in center. Immediately remove from pan to cooling rack. Serve warm or cool.
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Nutrition Facts
Serving Size:1 Serving
Calories
270
Total Fat
11g
0%
Saturated Fat
2 1/2g
0%
Sodium
330mg
0%
Total Carbohydrate
40g
0%
Dietary Fiber
1g
0%
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 1 Other Carbohydrate; 2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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