In the mood for something different for breakfast?
How about a cookie?
Soft, yet crunchy. Moist and delicious.
I loved the blueberry cornmeal cookies.
The cornmeal adds a nice crunch and the berries just a hint of tartness.
Blueberry Cornmeal Breakfast Cookies - Adapted from Out of the Box and into the Kitchen
1 1/3 C wheat flour
2/3 C cornmeal
3 T honey
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/3 C applesauce
1/2 C buttermilk (or, 1 tsp. lemon juice + 1/2 C milk)
1 1/2 tsp. lemon zest (zest of 1 lemon)
1 C frozen blueberries
3-4 tsp. lemon juice
1 C powdered sugar
Mix together the dry ingredients in a large bowl.
Then, lightly grease two cookie sheets (or 12 muffin cups).
Drop dough by the spoonful onto the cookie sheet.
Bake at 450 for 13-15 minutes, until cookies are lightly browned and set.
If desired, make up the glaze by combining the lemon juice and powdered sugar.
Drizzle on top of cookies.
If you wish to make muffins, fill muffin tins 2/3 of the way full and bake a little longer,
until a toothpick comes out clean.
This recipe is linked to: