Baked Mixed Berry Coconut Cornbread Muffins

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Place the berries on the prepared baking sheet and toss with the honey. Bake for 10-15 minutes or until the berries just begin bursting and releasing their juices. Remove and set aside. Reduce the oven to 350 degrees F.

Meanwhile, line a 12 cup muffin pan with liners or grease with cooking spray/butter.

In a bowl, combing the flour, cornmeal, baking powder, salt, coconut sugar and flaked coconut. Add the butter, eggs, coconut milk and vanilla. Using an electric mixer, beat until combined, about 1 minute.

Add the baked berries and gently fold the berries into the batter, being careful not to over mix and turn the batter an odd shade of purple.

Divide the batter evenly among the 12 muffin cups filling about 3/4 of the way full. You will have some batter left over. If you have a second muffin tin fill this as well, if not do two batches.

Place in the oven and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool 5-10 minutes and then remove from the pan. Serve warm with the salted whipped honey butter (recipe below).

Salty Whipped Honey Butter

In a mixing bowl, beat together the butter and honey until whipped, about 2-3 minutes. Stir in the lavender. Butter can be stored in the fridge for up to 2 weeks.