Yield: 6 servings
| Measure | Ingredient |
|---|---|
| ⅔ cup | Cornmeal |
| 1⅓ cup | Flour |
| 3 teaspoons | Baking Powder |
| ½ teaspoon | Salt |
| 2 | Eggs |
| ⅓ cup | Honey -- OR |
| ½ cup | Sugar |
| ⅓ cup | Butter -- melted |
| 1 cup | Fresh Blueberries |
| 2 tablespoons | Sugar Mixed W/1 Tsp Ground Cinnamon |
Recipe By : Cooking With Cornelius - The Corning Cookbook Serving Size : 14 Preparation Time :0:00 Categories : Muffins
Preheat oven to 425 F. Combine the cornmeal, flour, baking powder and salt in a bowl. Lightly fold in the egs, honey and melted butter.
Fold in the blueberries. Turn into well-greased muffin tins, filling each cup about ⅔ full. Sprinkle some of the sugar-cinnamon mixture on each muffin. Bake for 20 to 25 mins or until a toothpick inserted in center of a muffin comes out clean.
Yield: 14 muffins
From Cooking With Cornelius - The Corning Cookbook by Cornelius O'Donnell (ISBN 0-394-52333-4)
NOTES : Try substituting 1 cup of grated unpeeled apple instead of the blueberries. Imagine how attractive the tiny red specks will look.