Friday, August 12, 2011


1 cup all-purpose flour*
1/2 cup whole-wheat flour*
3/4 cup sugar
2 tsp baking powder
1/2 tsp salt
2 eggs, lightly beaten
1/2 cup light corn syrup
1/2 cup low-fat milk
1/4 cup canola oil
1 tsp grated orange peel
1 cup blueberries**
1/2 cup coarsley chopped walnuts or pecans

Preheat oven to 400 degrees.
Spray 12 muffin cups with nonstick cooking spray; set aside.

In a medium bowl combine the flours, sugar, baking powder, and salt.

In a large bowl blend the eggs with the corn syrup, milk, canola oil, and orange peel. Stir in the flour mixture just until moistened. Fold in the blueberries and the nuts. Divide batter evenly among the 12 muffin cups. Bake at 400 degrees for 18 to 20 minutes or until lightly browned and firm to the touch. Allow to cool in the pan for 5 minutes. Remove from pan and allow to cool completely on a wire rack.

*Or use 1 1/2 cups all-purpose flour if desired.
**Cranberries also work well in this recipe.

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