Sour Cherry Corn Muffins
Preheat the oven to 425°F.
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
For more recipes or to send YOUR recipes, go to www.daisyflour.com. Daisy 100% Organic Flours are milled by McGeary Organics, Lancaster, PA. For pricing and sales information, call 800-624-3279.