Sunday, April 3, 2011

Honey Corn Muffins

These muffins are very quick to put together, and they taste fabulous! We love the slightly sweet taste the honey imparts.

Honey Corn Muffins

2 large eggs
1 cup (8 ounces) buttermilk
¼ cup (3 ounces) honey
¼ cup (2 ounces) unsalted butter, melted and cooled
1 ¼ cups (6 ounces) yellow cornmeal
¾ cup (3 1/4 ounces)all-purpose flour
1 tablespoon baking powder
¼ cup (1 3/4 ounces) firmly packed light brown sugar
2 tablespoons granulated sugar
1 teaspoon salt
Butter or honey to taste (for serving)

Preheat the oven to 400°F. Lightly spray each cup of a standard 12-cup muffin pan with Baker’s Joy.

In a medium bowl, lightly whisk the eggs. Add the buttermilk, honey, and butter and whisk again until combined. Set aside.

In a large bowl, whisk together the cornmeal, flour, baking powder, both sugars, and salt. Make a well in the middle of the dry ingredients, pour the wet ingredients into the well, and fold the dry into the wet until just mixed.

Fill each muffin cup about three-quarters full. Tap the bottom of the pan against the counter to level the batter. Bake for 12 to 15 minutes, or until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean. Transfer the pan to a wire rack to cool for 10 to 15 minutes. Pop the muffins out while they’re still warm and serve them with a generous helping of butter or honey.

Leftover muffins (should you have any) taste great sliced and toasted in a toaster oven.

Recipe source: Baked Explorations (by Matt Lewis & Renato Poliafito)

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