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Moist Honey Cornbread Muffins

 
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Moist Honey Cornbread Muffins recipe

Yield

12

servings

Prep

12

min

Cook

16

min

Ready

28

min

Trans-fat Free
 

Ingredients

1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
½ cup brown sugar
or sugar
*
1 teaspoon salt
1 cup milk
prefer whole fat
2 large eggs
½ stick butter, unsalted
melted
4 tablespoons honey

Directions

Preheat oven to 400℉ (200℃).

Coat a 12-cup muffin tin with cooking spray, or grease with butter, or line with muffin papper.

In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.

In another bowl, add the milk, eggs, butter, and honey, whisk until well blended and smooth.

Pour the wet ingredients to the dry ingredients and mix until just incorporated. Do not over mix.

Evenly pour the mixture into the prepared muffin cups.

Bake for 15 minutes until golden, or with a wooden stick inserted in the center comes out clean.

Cool in the tin on a wire rack for about 10 minutes.

Transfer the muffins onto the wire rack.

Serve warm or cool completely.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 62g (2.2 oz)
Amount per Serving
Calories 15233% of calories from fat
 % Daily Value *
Total Fat 6g 8%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 222mg 9%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 4%
Sugars g
Protein 7g
Vitamin A 4% Vitamin C 0%
Calcium 5% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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