Moist Honey Cornbread Muffins
Moist Honey Cornbread Muffins recipe
Yield
12 servingsPrep
12 minCook
16 minReady
28 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cornmeal
|
|
| 237 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 118 | ml |
brown sugar
or sugar |
*
|
| 5 | ml |
salt
|
|
| 237 | ml |
milk
prefer whole fat |
|
| 2 | large |
eggs
|
|
| 56.5 | g |
butter, unsalted
melted |
|
| 6E+1 | ml |
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.
