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Blueberry Cornmeal Muffins
These were very yummy and dredging the blueberries was definitely needed (which I did). I also followed the other reviewers' advice to increase the cornmeal to 3/4 of a cup.
I replaced the wheat flour with a gluten-free mixture and it worked well. I also used oil instead of the melted butter and I used rice milk instead of cow's milk (which I made into "rice buttermilk" by adding vinegar). They turned out quite yummy!
1 user found this review helpful
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Reviewed On:
Dec. 8, 2008
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