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

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.