Cornflour Muffin

June 2,
2009

scones
muffins

190 x 35 min.

150g cornmeal yellow
130g cake flour
80g granulated sugar
2g baking powder
1g baking soda
1 pinch salt
50ml milk
2 eggs (100g)
60g butter, melted
140g plain yogurt
200g blueberry(frozen)

1. Line muffin pans with paper cups.
2. Sift together the dry ingredients.
3. Mix the milk, yogurt, eggs and melted butter.
4. Add the dry ingredients into the liquid and fold gently.
5. Fill the tin using an ice scoop and drop the blueberries.
6. Bake until lightly browned and baked through.

notes
:Do not thaw the frozen blueberry.
Thawed berry may break and
discolor the batter.
:Do not overmix.