Fresh Croissants, Danish & French Pastries every Sat & Sun

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Yields18 Servings
 2 cups White Whole Wheat Flour
 1 tbsp Baking Powder
 2 cups Stone Ground Corn Meal, whole grain
 1 tsp Fine Sea Salt
 1 cup Whole Milk
 ½ cup Honey
 ½ cup VSOP Eureka Lemon Extra Virgin Olive Oil
 ½ cup Plain Yogurt, whole milk Grated Lemon Zest, from one lemon
 2 large Egg
 2 cups Blueberries, fresh or frozen
1

Preheat the oven to 400 degrees Fahrenheit. Grease or line muffin cups or miniature loaf pans.

2

In a large bowl, mix together the dry ingredients.

3

In a separate bowl mix the wet ingredients and lemon zest.

4

In three separate additions, add the wet ingredients to the dry, scraping down the bowl. Then gently fold in the berries.

5

Fill the muffin cups or loaf pans half-way with batter. Bake in the center of oven for 20-25 minutes until a tester inserted in to the middle comes out clean. Makes 18 standard size muffins or one dozen muffins and one large or two miniature loaf pans.

Ingredients

 2 cups White Whole Wheat Flour
 1 tbsp Baking Powder
 2 cups Stone Ground Corn Meal, whole grain
 1 tsp Fine Sea Salt
 1 cup Whole Milk
 ½ cup Honey
 ½ cup VSOP Eureka Lemon Extra Virgin Olive Oil
 ½ cup Plain Yogurt, whole milk Grated Lemon Zest, from one lemon
 2 large Egg
 2 cups Blueberries, fresh or frozen

Directions

1

Preheat the oven to 400 degrees Fahrenheit. Grease or line muffin cups or miniature loaf pans.

2

In a large bowl, mix together the dry ingredients.

3

In a separate bowl mix the wet ingredients and lemon zest.

4

In three separate additions, add the wet ingredients to the dry, scraping down the bowl. Then gently fold in the berries.

5

Fill the muffin cups or loaf pans half-way with batter. Bake in the center of oven for 20-25 minutes until a tester inserted in to the middle comes out clean. Makes 18 standard size muffins or one dozen muffins and one large or two miniature loaf pans.

Whole Grain Blueberry & Lemon Tea Cake

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