Happy Muffin Monday everybody! Today I’m blogging from a tiny little table at Panera Bread because my internet is still down. The bad news is our cable provider wont have any one out to look at the downed line until tomorrow (two plus days with out CABLE –oh the first world problems I have to deal with!) The good news is the merciful Maggie has let me borrow her laptop so I’m not attempting this blog post on my iPad with it wonky navigation and lack of arrow keys. (I love my iPad, but common fellas…) Enough pathetic grumbling. Lets talk muffins…
Blueberry Cornbread Muffins
1/2 cup Whole Wheat Flour
1-1/2 cups Cornmeal, Fine Grind
1/2 tsp Sea Salt
1 Tb Baking Powder
1 cup Blueberries
1/4 cup Vegetable Oil
1/2 cup Almond Milk
1/2 Cup Dermara Sugar
2 large Eggs, room temperature
Preheat oven to 400F. Prep 12 muffin cups by spraying with baking spray.
In a large bowl combine the whole wheat flour, the cornmeal, salt, baking powder and stir.
Into another bowl gently mash the blue berries add the oil, almond milk and honey. add the eggs one at a time. Stir with a fork until smooth.
Pour the liquid ingredients over the dry ingredients and stir gently until all is wet.
Divide the batter evenly into the muffin cups and bake for about 15 minutes, or until one tests done with a toothpick.
Makes 12 muffins.
The cornmeal gave these muffins a denser, hardier vibe. The blueberry and sugar made them just sweet enough.