Zutaten für Corn N Blueberry Muffins
- All Purpose Flour
- ½ cup cornmeal
- 1 teaspoon baking soda
- Sea Salt
- Extra Large Egg
- ½ cup agave syrup
- ½ cup plain yogurt
- ¼ cup mayonnaise
- Fresh Blueberries
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Zubereitung von Corn N Blueberry Muffins
- Preheat oven to 400°F (200°C).
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, ½ cup cornmeal, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a large bowl, whisk together 1 large egg, ½ cup agave syrup, ½ cup plain yogurt, and ¼ cup mayonnaise until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in 1 cup fresh blueberries (or 1 cup thawed and drained frozen blueberries).
- Grease a large 6-cup muffin tin with butter spray or cooking oil.
- Fill each muffin cup about ⅔ full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Serve warm with a pat of softened butter (optional).
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
16g
Fat
8g
Carbs
8g
