Yield: 6 servings
|3 teaspoons||Baking Powder|
|⅓ cup||Honey -- OR|
|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.