BLUEBERRY CORN MUFFINS

INGREDIENTS:

SUGAR, 3 TBL: FRESH BLUEBERRIES, 1 CUP
02) EGG, 1: MILK, 1 CUP
03) UNBLEACHED WHITE FLOUR, 1 1/4 CUP
04) CORNMEAL, 1/2 CUP
05) BAKING POWDER, 2 TBL
06) BAKING SODA, 1/2 TEA
07) SALT, 1/4 TEA
08) CANOLA OIL, 1 1/2 TBL
09) CRANBERRY JUICE FROZEN CONCENTRATE, 1/3 CUP

STEPS:

PREHEAT OVEN TO 400

SPRAY MUFFIN PAN (12) OR ADD MUFFIN CUPS

IN MEDIUM MIXING BOWL, COMBINE FLOUR, CORNMEAL,

BAKING POWDER, BAKING SODA, SALT AND SUGAR

IN SEPARATE BOWL, COMBINE BEATEN EGG, OIL, MILK

AND CRANBERRY JUICE CONCENTRATE (UNSWEETENED)

BLEND UNTIL WELL COMBINED (LEAVE NO DRY SPOTS, BUT

DO NOT OVER MIX)

LIGHTLY FOLD IN BLUEBERRIES

FILL MUFFIN CUPS 3/4 CUP

BAKE ABOUT 20 MINUTES

LET COOL 5 MINUTES BEFORE SERVING

TIME TO PREPARE: 70 MINUTES (SERVES 8)