This Week's Recipe: Very Berry Corn Muffins

Berries rich in antioxidants and whole grains make these muffins a bit more guilt--free than your usual bakery muffins. Enjoy for breakfast.

11/2 cup whole wheat pastry flour
1 cup cornmeal
1 Tbsp. baking powder
1/2 tsp baking soda
1 tsp cinnamon

1/2 tsp salt
2 free range eggs
1/2 cup honey
1/4 cup raw sugar
1 cup buttermilk
6 tbsp. unsalted butter, melted
1 cup raspberries
1/2 cup blueberries

Preheat oven to 400. Grease muffin cups. Combine flour, cornmeal, baking powder, baking soda, cinnamon and salt. In a separte bowl, mix eggs, honey, sugar, buttermilkd and butter. Add liquid mixture to flour mixture. Spoon batter into muffin cups. Bake for 20 minutes of until toothpick comes out clean. Serve warm.

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