* Exported from MasterCook *
Mixed Berry-Corn Mini Loaves
Recipe By :
Serving Size : 25 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Eat-Lf Mailing List Fruit
Low Fat
Amount Measure Ingredient -- Preparation Method
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non-stick cooking spray
1 cup yellow cornmeal
1 cup all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
1/3 cup corn oil -- canola, or vegetable oil
2 large eggs -- lightly beaten
2 teaspoons finely shredded orange peel
3/4 cup raspberries
3/4 cup blueberries
Preheat oven to 400F. Coat five 5 3/4 x 3 x 2" disposable foil cups
(layer two liners) with cooking spray.
In a lg bowl combine cornmeal, flour, sugar, baking powder, and
salt. Add milk, oil, eggs. and orange peel. Stir to
combine. Gently stir in raspberries and blueberries. Evenly divide
butter among loaf pans or muffin cups.
Bake until tops are lightly golden and a toothpick inserted in center
comes out clean. Allow 18 to 20 min for loaves; 12 to 20 min for
muffins. Cool in pans for 5 min. Remove from pans; cool on wire
rack before serving.
Makes: 5 loaves (5 servings each) or 12 to 14 muffins
Description:
"Prepare these for dinner, then toast leftovers"
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Per Serving (excluding unknown items): 99 Calories; 4g Fat (33.2%
calories from fat); 2g Protein; 15g Carbohydrate; 1g Dietary Fiber;
18mg Cholesterol; 70mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.