Tuesday, August 23, 2011

Honey Cornbread Muffin Recipe

Honey Cornbread Muffins

1 1/2 cup cornmeal (regular, fine, or coarse grind)
1 cup of whole wheat flour
1/2 tsp salt
4 tsp baking powder
3/4 cup honey
2 eggs
1 cup milk (I used goat milk)
1/2 stick of softened butter (1/4 cup)

Preheat oven to 400 degrees Fahrenheit.  Combine cornmeal, flour, salt, and baking powder.  Add honey, eggs, milk, and butter.  Beat until smooth (about 1 minute - do not overbeat).

Portion out into a standard muffin pan which has been lined with paper cups.  These muffins do not rise a lot, so you can fill the cups more than other muffin recipes.

Bake for 15-20 minutes.  Makes approximately 12 muffins.

I developed this recipe by combining a couple of recipes.  I like my cornbread to be slightly sweet, so I created a recipe with a good bit of honey.  They turned out perfectly sweet with a soft texture.

If you would like a muffin that is less sweet, use only 1 Tbsp of honey and eliminate one of the eggs.


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