Blueberry-Orange Mini Loaves - cooking recipe

Ingredients

1 1/2 cups flour
1/2 cup cornmeal
1/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups blueberries
1 cup 2% low-fat milk
1 egg, beaten
2 tablespoons extra light olive oil
1 teaspoon grated orange rind
1 teaspoon sugar

Preparation

Heat oven to 425 degrees F.
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 ingredients and stir until mix is just moistened and batter is still 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 in pan on a rack, then remove from pan to cool completely.