I am super excited about sharing our first recipe of the year, which was one of the highlights of my 2018 Holiday Season.
These muffins also caused some serious havoc and heated debates in my family at Thanksgiving and New Year’s Dinner. My in-laws were fighting over them (literally)!
I am all about simple recipes that are guaranteed to wow your guests and family with flavors that will feed their souls. More importantly, recipes that you can simply execute in the comfort of your own kitchen.
Let’s get started with my Honey Cornbread Muffins!
1 cup of Corn Flour
1 cup of Self-Rising Flour
1 cup of Whole Milk
1 tablespoon of Baking Powder
2 large eggs
1/4 cup of Honey
1/2 cup of Granulated Sugar
1/2 stick of Unsalted Butter
A pinch of Ground Cinnamon
(More butter and Cooking Spray on the side to prepare your Muffin Pan)
Heat your oven to 400 degrees.
Before we go any further, your milk, butter and eggs need to be at room temperature. I usually sit these ingredients out on the countertop until I am ready to make my batter.
I don’t recommend melting the butter in the microwave either. Baking is a science and the heat from the butter can alter the outcome of your batter.
Step 1: In your first bowl and with your whisk, mix together all of your dry ingredients: flour, corn flour, granulated sugar, baking powder and ground cinnamon.
Step 2: In the second bowl, beat the eggs and stir in the milk and honey until well blended.
Step 3: Pour your wet ingredients (while gently whisking) into your dry ingredients, until well blended.
Butter your muffin pan followed by lightly applying the cooking spray as well.
Pour about 2-3 tablespoons into each muffin cup.
When complete, set your timer and bake for about 15 minutes or until golden.
(Do not open the oven while baking)
Tip: Smear some butter on the muffins. You’ll thank me later!
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