Samara's Corner

At the swim club I made a candy necklace and a real necklace. I went off the diving board. I saw: Sandy, Steven, and Ashlyn. I played ping pong. I went to a magic show. I petted a bunny and fed him dandelions. I got a certificate from the magician.

Marilyn's Note: Since everyone who read Sami's blog wanted to try the corn muffins, including Sami's Daddy, Sami wanted to post the recipe we used. Her Saba was kind enough to OCR most of it from the Good Housekeeping Cookbook with some modifications of our own.

Blueberry Blue Cornmeal Muffins

1-1/4 cups sifted all purpose flour
¾ cup blue corn meal
4 Tbsp. granulated sugar
4-1/2 tsp. double-acting baking powder
1 tsp. salt
1 extra-large egg
1 cup buttermilk
1/3 cup melted butter
1 cup sugared fresh blueberries
non-stick cooking spray

1. Start heating oven to 425°F. Spray a muffin/cupcake pan with non-stick cooking spray.
2. Into a medium bowl, sift flour, corn meal, sugar, baking powder, and salt.
3. In a small bowl, beat the egg well with a fork; stir in buttermilk, butter; pour, all at once, into flour mixture, stirring with fork until flour is just moistened. (Even if mixture is lumpy, do not stir any longer or holes or tunnels in corn bread will result.)
4. Gently stir in blueberries.
5. Use an ice cream scoop to divide batter into greased pan.
6. Bake 20 to 25 min., or until done. Serve hot. Makes 12 muffins.