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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 2/3 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
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.
Your Muffins ( Blueberry Corn ) is ready. Bon appetit!
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