Ingredients

• 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

Instructions

1. Whisk the muffin mix, milk and egg together until smooth.
2. 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.
3. Top each blini with ricotta and a grape half. Drizzle with honey and serve warm.