Hempberry Corn Muffins


2/3 cup cornmeal

2/3 cup GF all purpose flour

½ cup hulled hemp seeds

2 tsp baking powder

½ tsp baking soda

¼ tsp salt

2 eggs or egg replacer equivalent

½ cup milk or coconut milk

1/3 cup honey

3 tbs melted butter (Or non dairy butter replacement)

½ cup fresh or frozen blueberries.


Preheat oven to 425°F.

Grease or line a 12 cup muffin tin.

In a large bowl, mix dry ingredients with a whisk.

In a medium bowl, beat together, eggs, milk, and honey.

Pour egg mixture into dry ingredients and mix only until combined.

Add melted butter and blueberries.

Spoon into muffin cups.

Bake 12 to 15 minutes. (A toothpick inserted into the centre should come out clean)

Serve warm.


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