Strawberry Rhubarb Honey Corn Muffins

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With the sweetness of summer's best strawberries and rhubarb, you can enjoy a sweet treat for breakfast or dessert!



Preheat oven to 400 degrees F.

Into a large bowl, mix the Hodgson Mill Corn Meal, Hodgson Mill Coconut Flour, baking powder, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.

Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

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