Up All Night in the Bakery
By Nicki Walker, Bakery Manager, from the March 1999 Newsletter

Last month I received an e-mail from Deanna King requesting the recipe for Blueberry Corn Muffins. These are my favorite! I’m happy to share this with everyone.

Blueberry Corn Muffins

6 cups whole wheat pastry flour
2 cups cornmeal
3 tablespoons baking powder
1 1/2 teaspoons cinnamon
pinch of salt
2 cups blueberries
3 tablespoons Ener-G egg replacer
3/4 cup water
1 1/2 cup maple syrup
1 1/2 cup canola oil
2 1/4 cup water

Mix together the first five dry ingredients. Add blueberries. Mix the egg replacer with 3/4 cup water. Add remaining wet ingredients to the egg replacer. Stir the wet ingredients into the dry ingredients. Scoop into greased muffin tins. Bake at 375 degrees for 10-14 minutes or until the middle of the muffin springs back when lightly pressed with your finger.

Copyright: Copyright on articles and recipes are jointly held by the Moscow Food Co-op and the respective authors, except were otherwise noted.

Return to Recipe List

For additions or corrections to this page, please contact the Webmaster.