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
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.