Sunday, September 16, 2012

Honey-Bourbon Cornbread Muffins (Eggless)

Once upon a time, a woman decided to make cornbread muffins but didn't have any eggs.  Undeterred, she replaced the eggs with a little water and carried on with her baking.  Like magic, muffins turned out lovely.  The next time she made the muffins, she replaced the eggs with bourbon and they turned out so good that she decided to share the recipe.  She tried to scream it from the mountain tops, but the words got jumbled and everyone ended up with "money" instead of "honey" in their cornbread and it didn't taste very good.  Then she learned about the internet and decided to put the recipe there.  And the people rejoiced because they now could make Honey-Bourbon Cornbread Muffins of their very own.  -The End.

1 1/2 cup cornmeal (regular, fine, or coarse grind)
1 1/2 cup all-purpose flour
1/2 teaspoon salt
4 teaspoons baking powder
3/4 cup honey
4 tablespoons bourbon
1 cup rice milk (or milk or another suitable milk substitute)
1/2 (or 1/4 cup) stick of softened butter

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

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.


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