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| INGREDIENTS |
| 1½ cups |
all-purpose flour |
| ½ cup |
yellow cornmeal |
| ⅓ cup |
sugar |
| 2½ tsp. |
baking powder |
| ½ tsp. |
salt |
| 1½ cups |
blueberries |
| 1 cup |
2% milk |
| 1 |
large egg, beaten |
| 2 tbsp. |
extra-light olive oil |
| 1 tsp. |
grated orange rind |
| 1 tsp. |
sugar |
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| RECIPE |
- Preheat oven to 425ºF.
- Spray two 4x6” mini loaf plans with cooking spray. Set aside.
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
- Add blueberries and toss to coat. Make a well in the middle of the flour/blueberry mix.
- In a small bowl, whisk together milk, egg, olive oil, and orange rind. Pour into the well of the dry mixture.
- Gently mix in the liquid until just moistened. Batter will still be lumpy.
- Pour batter into prepared pans until they are each ¾ full.
- Sprinkle remaining sugar evenly over both loaves.
- Bake for 40-45 minutes or until tops are light golden and toothpick inserted in center comes out clean.
- Cool for 5 minutes in pan on rack. Remove from pan and cool completely.
- Cut each loaf into four equal slices.
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| SERVING SUGGESTION |
SERVING SIZE:
1 slice
NUMBER OF SERVINGS:
8
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| NUTRITION FACTS |
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| Calories |
219 |
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| Total Fat |
5 g |
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| Sodium |
260 mg |
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| Total Carbohydrates |
38 g |
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| Fiber |
2 g |
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| Protein |
5 g |
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