• • 3/4 cup Pinecreek honey
• • 1/2 cup canola oil
• • 2 large eggs
• • 1 cup all purpose flour
• • 1 tbsp baking powder
• • 1/2 tsp baking soda
• • 1/4 tsp salt
• • 1 1/2 cups cornmeal
• • 3/4 cup buttermilk

Directions

Preheat convection oven 325F or regular oven to 350F.

In a food processor, blend the honey and canola, and then pulse in the eggs. Transfer mixture to a large bowl.

In a separate bowl, combine the flour, baking powder, baking soda, salt and cornmeal.

Add this mixture gradually to the large bowl while alternately adding the buttermilk.

Blend with a wooden spoon until muffin mix is combined.

Spoon evenly into muffin cup lined muffin tray.

Bake for 22-25 minutes.


For a muffin with a little more substance try 1 cup of fine cornmeal with 1/2 cup of coarse cornmeal.