Cornmeal Muffins

makes 12 muffins

Ingredients:

1 1/2 cups ( 230 g) Whole Grain Cornmeal - Red, White or Yellow!

1 1/2 cups (215 g) Bolted Flour - All Purpose, Pastry, Red Fife, or Turkey Red

1 tsp baking soda

1 tsp baking powder

3/4 tsp salt

1/2 cup (170 g) maple syrup, molasses, honey, or sorghum

3/4 cups milk

3/4 cups sour cream or yogurt

2 eggs

6 Tbs melted butter, plus more for greasing the pan

2 cups (340 g) fresh or frozen blueberries (optional)

Instructions:

1. Preheat oven to 400 degrees. Grease the wells of a 12 cup muffin pan. Combine the dry ingredients in a mixing bowl. In a second bowl beat together the milk, sour cream or yogurt, eggs, and sweetener. Blend the wet ingredients into the dry, and add the melted butter, taking care to not over-mix. Fold in the blueberries, if using.

2. Divide the batter evenly among the cups of the prepared pan, filling to the very top of the wells. Bake for 22-25 minutes, or until a toothpick inserted comes out clean. Let cool in the pan for 5 minutes before un- molding onto a cooling rack. Don’t let muffins cool in the pan or they will become rubbery.

Notes: Allow for at least 5 minutes extra baking time if using frozen berries.