Boobs: Courtney
Food: Blueberry Lemon Corn Muffins
Melt 1/2 stick (1/4 cup) of butter and set aside to cool
In a large bowl sift together:
3/4 cup flour
1 1/2 tsp. baking powder
Whisk in:
1/2 cup cornmeal
1 Tbls. of lemon zest
1/2 cup sugar
pinch of salt
In small bowl whisk together:
butter
2 egg yolks
1/2 cup whole milk
Add to flour mixture
Add 1/2 cup of blueberries until just combined
Fill cups
Add coarse sugar and blueberries to tops of muffins
Bake at 375 degrees for 15 min.
