Honey Corn Muffins

Don't you just love it when people come to visit you, giving you an excuse to bake up a storm? I do. Since my sister and her friend were coming, I decided to get out my cookbook and bake up something delicious. This time, the cookbook of my choice was "Baked Explorations." I recently borrowed it from the library and am absolutely loving all the recipes I see in it. I just want to try them all. But, one at a time. So, I decided to start small and made the Honey Corn Muffins.


They were super moist and are almost like little corn cakes with their slight sweetness. Since I made them in mini size, they were perfect for popping in our mouths or taking with us on the go. Plus, I just can't help but love that bright yellow sunny color. It just brightens up the kitchen. My sister loved them!!!


Honey Corn Muffins (adapted from Baked Explorations)

2 large eggs
1 c. buttermilk (I used regular milk)
1/4 c. honey
1/4 cup unsalted butter, melted and cooled (I used margarine)
1 1/4 c. yellow cornmeal
3/4 c. all-purpose flour
1 Tbsp. baking powder
1/4 c. firmly packed light brown sugar
2 Tbsp. granulated sugar
1 tsp. salt

Preheat the oven to 400F. Lightly spray each cup of a standard 12-cup muffin pan (or 4 mini muffin pans) with a little bit of vegetable spray and use a paper towel to spread the oil evenly along the bottom and up the sides of each cup.

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 12-15 min., or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Transfer the pan to a wire rack to cool for 10-15 min. Pop the muffins out while they're still warm and serve them with a generous helping of butter or honey.

Notes:

1. I made a half batch of the recipe and got 24 mini muffins.
2. Don't worry about the fact that your muffins don't rise in the oven. From what I've read when most people made these, they stay pretty flat and mine weren't any different.

This recipe is linked to:
Muffin Monday
Cast Party Wednesday
Whisking Wednesday
These Chicks Cooked
Made it on Monday