Recipes
Date posted: 04/09/2020
Ingredients
| Everyday Favourites plain flour or gluten free flour | 200g |
| Cornmeal | 160g |
| Baking powder | 2 tsps |
| Everyday Favourites salt | ½ tsp |
| Baking soda | ¼ tsp |
| Milk | 185ml |
| Brown sugar | 60g |
| Everyday Favourites clear blossom honey | 85g |
| Everyday Favourites large fresh eggs | 2 |
| Unsalted butter (melted) | 100g |
| Frozen blueberries | 160g |
| Granulated sugar | 1 tbsp |
Method
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- Preheat oven to 400°F / 205°C. Line a muffin tin with baking cups.
- In a large bowl, mix together the flour, cornmeal, baking powder, salt and baking soda.
- In a food processor, process milk, brown sugar, and honey until combined for about 5 seconds.
- Add eggs and process until well combined for another 5 seconds.
- Make a well in the middle of the dry ingredients and pour the mixture into the well.
- Fold a few times to start combining. Add in the melted butter and blueberries. Fold until the wet ingredients are just moistened.
- Evenly divide the batter into the muffin cups. Sprinkle the granulated sugar evenly on top.
- Bake the muffins until the tops of the muffins are golden brown and a toothpick inserted into the middle of the muffins come out clean, about 22-25 minutes.
- Allow to cool in the pan for about 5 minutes, then transfer the muffins to a cooling rack to further cool.
- Serve the muffins warm with a touch of honey.