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Honey Cornbread Muffins November 22, 2009

Posted by sugarandbliss in muffins.
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I love carbs. Rice, pasta, muffins, cookies, bread… oh the bread. And whoever came up with the idea of mixing cornmeal with flour was an absolute genius. With a touch of honey, these cornbread muffins will always be one of my top favorites. Fresh from the oven, they’re sweet with a lightly crisped top, crumbly like the perfect cornbread should be, and of course, have that characteristic grainy texture of cornmeal.  And the day after, if they can possibly last that long, they’ll have developed that slightly sticky, delicious, honeyed surface. And with a small pat of butter, how can you even resist? As if these muffins can’t get any better, they do. You know why? Because whipping a batch of these babies gets you in and out of the kitchen in under an hour. That is, if you can bring yourself to leave the golden muffins on the kitchen counter to cool.

Honey Cornbread Muffins
Recipe from here

Every time I’ve made a batch of these muffins, I’ve used lowfat or skim milk and they’ve turned out amazing. And as usual, I cut down the sugar just a bit. If you don’t use the muffin liners, like I did this time around, make sure to spray the muffin tin with nonstick cooking spray.

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup granulated sugar
1 teaspoon salt
1 cup whole milk
2 large eggs
1/2 stick butter, melted
1/4 cup honey

Preheat oven to 400 degrees F.

Into a large bowl, mix the cornmeal, flour, baking powder, sugar, 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.