Ingredients
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cup blueberries
1 cup milk
1 large egg, beaten
2 tablespoons extra-light olive oil
1 teaspoon grated orange rind
1 teaspoon sugar
Preparation
Heat over to 425. Coat two 4 by 6 inch mini loaf pans with nonstick cooking spray; set aside. In a large bowl, combine first 5 ingredients. Stir in blueberries and make a well; set aside. In a small bowl, combine next 4 ingredients. Pour mixture into well in dry dry ingredients and stir until mix is just moistened and batter is stall slightly lumpy. Pour batter into pans until they are three-quarters full. Sprinkle remaining 1 teaspoon sugar evenly over both loaves. Bake 40 to 45 minutes, or until tops are light golden and a toothpick inserted in center comes out clean. Cool for 5 minutes before removing from pan.
