Sour Cherry Corn Muffins

Preheat the oven to 425°F. 
Mix together:

2 1/2 c. cornmeal
3/4 c. Daisy pastry (whole wheat or white) flour **
I tsp. sea salt
1/2 tsp baking soda
1 tsp baking powder
1-3 tablespoons honey
1-2 eggs, beaten
1-2 tablespoons canola oil (or butter)
1 cups almond milk (or milk)
1 lbs sour cherries (pitted and halved).
I sprinkle a teaspoon or two of sugar on them and set them to the side for awhile before baking.  I add the milk after the cherries - sometimes they sweat more than others and I adjust the milk accordingly.  When cherry season ends,
I make it with blue berries.

Bake for 25 minutes in a greased muffin pan (checking around 22 minutes). 

** You can alter the cornmeal to pastry flour ratio depending on how cakelike you prefer your muffins.
More pastry flour and less cornmeal will give you a muffin that is more like a cake.

Sarah Besky.  July 2011