Cornbread Muffins
Ingredients:
- 2 large eggs
- 2 Tablespoons honey
- 3/4 cup milk (preferably whole but low-fat works too)
- 1 stick (1/2 cup) unsalted butter, melted and cooled
- 1 and 1/4 cups all-purpose flour
- 3/4 cup yellow cornmeal
- 1/4 cup plus 2 Tablespoons sugar
- 1 Tablespoon baking powder
- 1 teaspoon salt
Directions:
- Preheat oven to 350°F
- Add eggs, honey and milk and melted butter in a medium bowl and whisk to combine.
- Add flour, cornmeal, sugar, baking powder and salt and stir until just combined. Do not overmix.
- Pour batter into a greased muffin tin, filling each cup about 3/4 full. Bake for 17 to 20 minutes, or until the tops are set and golden. Let cool for a few minutes.
Notes:
- Makes 12 muffins
- To make cornbread rather than muffins, spray an 8-inch square pan with non-stick cooking spray and bake at 350 degrees for 25 to 30 minutes.
- This recipe doubles perfectly for a 9 x 13-inch pan