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Blackberry Cornbread Honey Muffins
These muffins are tart and sweet, with a cornbread flavor but a rich bready texture! Perfect for a side dish at dinner, or at breakfast. Enjoy extra honey on top for added sweetness!
Prep Time: 00:10
Cook Time: 00:00
3/4 cup cornmeal
1 - 1/4 cup all-purpose flour (spooned into measuring cup and leveled off with knife)
2 tablespoons honey
1 tablespoon baking powder
1 teaspoon kosher salt
2 eggs 1/2 cup unsweetened applesauce
3/4 cup milk (your choice, i used full-fat goat's milk)
1 cup fresh blackberries (frozen okay-be sure to thaw slightly before adding. be warned, they may turn batter purple)
1Preheat oven to 350 F.
2Spray a muffin tin with non-stick cooking spray (I use olive oil spray).
3In a large bowl, whisk together cornmeal, flour, salt, and baking powder.
4In a smaller bowl, whisk the eggs, milk, and applesauce.
5Lightly oil your tablespoon before measuring the honey. Add honey to bowl and whisk.
6Add liquid ingredients to dry ingredients, mixing with whisk until just blended. Do not overmix.
7Add blackberries to batter, mixing with a spoon.
8Spoon batter into muffin tin. Bake for 18-22 minutes, or until tops are golden and tooth pick comes out clean.
9Serve warm. Enjoy!
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