Berry Corn Muffins

The original comes from Food to Live By: the Earthbound Farm Organic Cookbook. It was Raspberry Corn Muffins. I had more blueberries than raspberries in the house, so I tried it. Amigo, the big eater in the house, pronounced them good and asked for more.

Berry Corn Muffins

1 1/2 cups all purpose flour

1 cup finely ground yellow cornmeal

1 Tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

2 large eggs (or 1/2 cup egg substitute)

1/2 cup honey

1/4 cup sugar

1 cup buttermilk

6 Tablespoons (3/4 stick) melted butter

1 half-pint (about 1 1/4 cups) fresh berries or frozen, unsweetened berries

1. Position a rack in the center of the oven. Preheat to 400 degrees F. Prepare a standard size pan for 12 muffins.

2. Place flour, cornmeal, baking powder, baking soda, salt, and cinnamon in a large bowl and whisk to combine well.

3. Place eggs, honey, sugar, buttermilk, and melted butter in a small bowl and whisk to combine well. Add the egg mixture to the flour mixture and stir with a wooden spoon until just combined. Gently fold in the berries. Do not over mix. Spoon batter into prepared muffin tins.

4. Bake muffins until they are golden brown and a toothpick inserted in the center of one comes out clean, about 20 to 25 minutes.

5. Place the muffin pan on a wire rack and let cool for 10 minutes - if you can resist! They smell wonderful. Remove muffins from the pan and serve warm - with coffee, of course!

This is not a sponsored post. I received the cookbook as a Christmas gift, and I'm having all kinds of fun cooking and baking from it. The berry season is nearly over, even in our Northern zones; did you save and freeze any? Try these muffins!

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