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Blueberry-Cornmeal Cakes
Yield:
5 Servings
Categories:
Breakfast
,
Brunch
,
Low-Fat
,
Breads
3/4
c
Whole wheat pastry flour
3/4
c
Yellow cornmeal; whole grain
1
tb
Sugar
1
ts
Baking soda
1 3/4
c
Nonfat buttermilk
1/4
c
Egg Beaters? 99% egg substitute
1 1/2
c
Blueberries; fresh or frozen
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