Cornbread Muffins

I still love my Buttermilk Cornbread, but sometimes you just need to mix it up. These are delish.

Cornbread Muffins

These tender cornbread muffins are the perfect side to any Southern or Southwestern dish. You can whip up the batter in no time!

Servings: 12 muffins

Total Time: 30 Minutes

INGREDIENTS

·    1-1/4 cups all-purpose flour (1/2 white, ½ wheat)

·    3/4 cup yellow cornmeal

·    1/4 cup plus 2 tablespoons sugar

·    1 tablespoon baking powder

·    1 teaspoon salt

·    2 large eggs

·    2 tablespoons honey

·    3/4 cup milk (preferably whole but low-fat works too)

·    1 stick (1/2 cup) butter, melted and cooled

INSTRUCTIONS

1.     Preheat the oven to 350°F degrees.  Spray muffin tin with non-stick cooking spray.

2.     In a medium bowl, break up the eggs with a whisk. Whisk in the honey, and then the milk. Set aside.

3.     In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the milk mixture and the melted butter to the dry ingredients. Whisk until just blended. Do not overmix; it's okay if there are a few lumps. Spoon the batter evenly into the prepared muffin pan, filling each cup about 3/4 full. Bake for 17 to 20 minutes, or until the tops are set and golden. (Note that the muffins will not dome.) Cool the muffins for a few minutes in the pan, then serve warm.

https://www.onceuponachef.com/recipes/cornbread-muffins.html