Wednesday, 26 July 2017

Chocolate Moose Blueberry Cornmeal Muffins

This week's muffin recipe comes from the Chocolate Moose Cafe in Ely, Minnesota, where I loved to go when I was visiting a friend's cabin there many years ago.  The Commons blueberries are not quite ready; these muffins were made from blueberries I bought at the Sunday Silva Bay Market from a vendor from Duncan.

Chocolate Moose Blueberry Cornmeal Muffins

1/2 cup butter
1 cup sugar
2 eggs
1 cup buttermilk
1 tsp. vanilla
1 1/2 cups unbleached flour
3/4 cup cornmeal
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup of blueberries

1.  Cream the butter and sugar, beat in the eggs, and blend in the buttermilk and vanilla.
2. Fold in the sieved dry ingredients, and then gently fold in the blueberries.
3. Spoon into muffin tins.
4. Bake at 350'F for 25 minutes (20 minutes if using convection oven).

Yield: 2 dozen muffins

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