Berry Cornmeal Muffins Recipe for Large Families (Makes 24)

2 cups Flour, whole wheat
1 1/3 cups Cornmeal, yellow
1 1/2 cups Brown sugar
1 Tbsp baking powder
1/2 Tbsp baking soda
3/4 teaspoon Salt
1 cup Instant powdered milk nonfat
1 1/4 cups Liquid egg
1/2 cup Oil vegetable
6 oz. water
1/2 Tbsp vanilla extract
¼ cup Lemon juice
1 1/2 cups Frozen huckleberries or blueberries
¼ cup Brown sugar
4 Tab. Lemon zest

Preheat conventional oven to 325 °F or convection oven to 300 °F.

In the bowl of a mixer fitted with a paddle attachment, add the flour, corn meal, brown sugar, baking powder, baking soda, salt, and powdered milk. Mix on low until combined.

Add the eggs, oil, water, vanilla extract, and lemon juice to the dry ingredients and mix on low speed until well combined. The mixture should have a thick consistency with no lumps.

Remove paddle from mixer and fold berries into the batter, gently mixing by hand until berries are well incorporated.

Spray muffin tins with nonstick spray. Using a 1/3 measuring cup, fill each muffin tin ⅔ full.

Mix brown sugar and lemon zest together in a small bowl.

Sprinkle brown sugar/lemon zest mixture on top of each muffin.

Bake muffins in a conventional oven at 325 °F or convection oven at 300 °F at low fan speed for 15-18 minutes until the muffins are golden brown and a toothpick inserted in the center comes out clean.

Makes 24 muffins.