I have a bug; a baking bug that I can only satisfy with challenging new recipes (to the point that I joined a recipe group called "Daring Bakers") and anything made in muffin tins. I fell head over heels for a picture that someone posted of these muffins (all cute sitting on a newspaper, just begging "eat me!"). Well needless to say I didn't read their whole post telling about how they had substituted for the yogurt and honey. I think that they would be absolutely perfect if made correctly but for now we are having a great time smothering in butter and honey. So I thought that you would like to see my muffins and the correct recipe. Enjoy!!
Blueberry Cornbread: from The New Moosewood Cookbook
Butter or margarine, for the pan
1 cup cornmeal
1 cup flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk or yogurt (I used vanilla yogurt)
1/4 cup sugar or honey
3 tablespoons melted butter or margarine
1 1/2 cups fresh blueberries
Directions:Preheat the oven to 350 degrees F. Grease an 8-inch square pan (or a 9- or 10-inch cast-iron skillet) with butter or margarine.Combine the dry ingredients in a medium-sized bowl. Combine the wet ingredients (including sugar or honey) separately. Stir the wet ingredients into the dry, mixing just enough to thoroughly combine. Fold in the fresh blueberries. Spread into the prepared pan.Bake for 20 minutes, or until the center is firm to the touch and a knife inserted comes out clean. Serve hot, warm, or at room temperature.