- 1 8.5-ounce box corn muffin mix
- 1/2 cup milk
- 1 large egg, beaten
- Olive oil, for shallow frying (about cup)
- 1/2 cup ricotta cheese
- 18 seedless green grapes, halved
- Honey, for drizzling
Whisk the muffin mix, milk and egg together until smooth.
Heat a nonstick skillet over medium heat. Add 1/4 inch of oil to the pan and heat until shimmering. Working in batches, drop teaspoons of batter into the oil to make small pancakes, about 1 1/2 inches wide. Cook until bubbles appear on the tops and the bottoms are golden, 1 to 2 minutes. Flip and finish cooking, about 1 more minute.
Top each blini with ricotta and a grape half. Drizzle with honey and serve warm.
Photograph by Ellie Miller