2 C whole wheat flour
1 1/2 C ground whole grain cornmeal
1 T baking powder
1 tsp salt
3/4 C whole milk
2 large eggs
1/2 C yogurt
1/3 C honey
2/3 C of The Olive Bin's Lemon Olive Oil (Fused)
1/4 C of The Olive Bin's Blueberry Balsamic Vinegar
Fresh grated zest from one lemon
2 C fresh or frozen blueberries
Whole Grain Lemon Blueberry Tea Cakes
Ingredients
Number Of Servings: 18
Directions
- Preheat the oven to 400 degrees. Grease or line muffin cups or miniature loaf pans.
- In a large bowl, mix together the dry ingredients. In a separate bowl, mix the wet ingredients and lemon zest.
- Add 1/2 of the wet mixture to the dry ingredients. Stir until just combined. Scrape down the bowl, then add the remaining wet mixture. Gently fold in the berries.
- Fill the muffin cups or loaf pans halfway with batter. Bake in the center of oven for 20-25 minutes until a tester inserted in the middle comes out clean.
*Makes 18 standard-size muffins, or 12 standard muffins with one large loaf pan (or two miniature loaf pans).
