Cornbread Muffins

By kdet

Ingredients

• 3/4 cup yellow cornmeal
• 1 1/4 cup all-purpose flour, spooned and leveled off
• 1 tablespoon baking powder
• 1/2 cup sugar
• 1 teaspoon salt
• 2 large eggs
• 2 tablespoons honey
• 3/4 cup whole milk
• 1/2 cup (1 stick) butter, melted and cooled

Details

Servings 12

Preparation

Step 1

1. Preheat oven to 350 degrees. Line muffin pan with paper liners or spray with non-stick cooking spray. (I prefer to use non-stick cooking spray so the muffins get nice and crisp on the edges.)

2. In a large bowl, whisk together cornmeal, flour, baking powder, sugar and salt. In a separate bowl, break up eggs with a whisk. Whisk in honey and then milk. Add milk mixture and melted butter to the dry ingredients. Stir until just blended. Do not overmix; it's okay if there are a few lumps. Spoon batter evenly into muffin pan, filling each cup almost full. Bake for 17-20 minutes, until tops are puffed, set and golden. Cool muffins for a few minutes in pan, then serve warm.