Ingredients
1 1/3 cups flour
2/3 cup cornmeal
1 Tablespoon baking powder
1 teaspoon allspice
1/4 teaspoon salt
1 1/2 cups fresh blueberries
1 egg
2/3 cup milk
1/2 cup GOLDEN BLOSSOM HONEY
3 Tablespoons vegetable oil
1 teaspoon sugar
1 teaspoon ground cinnamon
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 400°. Spray muffin tin with non-stick cooking spray.
In a large bowl combine the first five ingredients. Toss in blueberries and coat with dry mixture.
In a small bowl, whisk egg lightly. Stir in milk, honey, and oil until well combined. Add wet mixture to dry and stir until just combined. Fill each cup 2/3 full. Combine sugar and cinnamon and sprinkle on top of each muffin.
Bake 18 minutes. Remove muffins from tin and cool.
Yields: 12 muffins.
In a large bowl combine the first five ingredients. Toss in blueberries and coat with dry mixture.
In a small bowl, whisk egg lightly. Stir in milk, honey, and oil until well combined. Add wet mixture to dry and stir until just combined. Fill each cup 2/3 full. Combine sugar and cinnamon and sprinkle on top of each muffin.
Bake 18 minutes. Remove muffins from tin and cool.
Yields: 12 muffins.
