Friday, March 11, 2011

100% Honey-Sweetened Cornmeal Muffins for a Snow Storm

Okay, so it's not spring yet! These all-honey cornmeal muffins come together quickly and will warm up your kitchen while the snow is still falling.  Most cornbread recipes that call for honey still use some sugar for sweetening but these--these are 100% honey-sweetened corn muffins!  They're not too sweet, though, and they'd be great with a spicy chili or other hearty soup.

Preheat oven to 400 degrees. F.
1 cup yellow corn meal (fine or medium ground)
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup milk (skim or low-fat is fine)
1/2 cup butter, melted
1/4 cup honey
Grease a 12-cup muffin tin (or line with paper cupcake cups). Be sure to grease the top of the tin, too, because these muffins rise and spread.  Whisk dry ingredients in a large bowl.  In another bowl, beat eggs, then add the milk, melted butter and honey.  Stir well until honey and eggs are fully blended with the milk and butter.  Pour into dry ingredients and stir until just moistened and there are no pockets of flour.  Fill muffin tins 3/4ths full.  Bake muffins for 15-20 minutes, or until center springs back when lightly touched. 
Makes 12  muffins

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