Cornmeal Blueberry Muffins

Today I made Cornmeal Blueberry Muffins!

1/2C sugar, 1C fine cornmeal, 1/2t salt, 1 1/4C milk, 1 1/2C flour, 1T baking powder, 2 eggs, 1/2t baking soda, 1t cinnamon, 6T butter, melted, 1 pint fresh blueberries, well drained

Preheat oven to 350F.

Cornmeal Blueberry Muffins

Sift dry ingredients.

Cornmeal Blueberry Muffins

Cornmeal Blueberry Muffins

Cornmeal Blueberry Muffins

Cornmeal Blueberry Muffins

Spoon into nonstick, greased or lined muffin tin.

Cornmeal Blueberry Muffins

Bake 20-25 minutes or until lightly browned around edges.

Cornmeal Blueberry Muffins

Cornmeal Blueberry Muffins

Note: muffins will be mushy inside due to abundance of blueberries.

Cornmeal Blueberry Muffins

Caramel Custard Pie

Today I made Caramel Custard Pie!

3/4C sugar, 3T water, 1/2C sugar, 2T cornstarch, 1/4t salt, 3 1/2C milk, 1C heavy cream, 1t lemon zest, 2 eggs, lightly beaten, 1 unbaked pie shell

Boil the 3/4 sugar and 3T water in heavy saucepan until very pale amber, about 8-10 minutes. Do NOT stir. Remove from heat immediately.

Caramel Custard Pie

Caramel Custard Pie

Caramel Custard Pie

Caramel Custard Pie

Pour into pie shell. Mixture will solidify quickly in clumps. Do NOT stir.

[The saucepan can be cleaned easily with a short soak in water.

Stir milk, cream, sugar, cornstarch and salt over medium heat until lightly boiling and slightly thickened.

Caramel Custard Pie

Caramel Custard Pie

Caramel Custard Pie

Stir in zest.

Caramel Custard Pie

Cool mixture 15 minutes. Preheat oven to 425F. Stir in beaten eggs. Pour into pie shell.

Caramel Custard Pie

Bake 35-40 minutes or until center is set and pie is golden.

Caramel Custard Pie

Chill 2 hours before serving.

Caramel Custard Pie