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Easy Quick Bread Recipe: Moist & Sweet Honey Corn Muffins

Updated on September 16, 2013
These moist corn muffins have butter and honey baked right in.  We skip spreading jam or butter on them as they're already delicious and moist.
These moist corn muffins have butter and honey baked right in. We skip spreading jam or butter on them as they're already delicious and moist.

These easy muffins mix up quickly, perfect on their own at breakfast or as your dinner bread

While I'm a frugal cook at heart, there are certain ingredients I choose to not skimp on and use for their superior flavor and nutrition. Use some of your savings when you shop smart to make room in your budget for ingredients like real butter and a good local honey. This recipe uses both.

Beware the little bear shaped bottles of "honey blend" on your grocer's shelf next to the good stuff - if you read the ingredients on that one, you'll see that you are not buying honey, but instead some corn syrup with a bit of honey added to it.

Count your blessings if you know a beekeeper who likes to share, if not, try to find a local honey at your local farmer's market or local supermarket.
Count your blessings if you know a beekeeper who likes to share, if not, try to find a local honey at your local farmer's market or local supermarket.

Let's get Baking!

These take about ten minutes to mix up, and 15 minutes to bake.

Preheat your oven to 400 degrees.

Line 12 muffin pan cups with paper liners.


In a large bowl, stir together the following dry ingredients:

1 Cup Yellow Cornmeal

1 Cup Flour

1/2 Cup Sugar

1 Tablespoon Baking Powder

1 Teaspoon salt


In a separate bowl mix together well:

1 Cup Milk

1/3 Cup Honey

2 Large Eggs

1/4 Cup Melted Butter - I melt mine in a custard cup in the microwave, let it cool down a bit before adding.

To make measuring your honey easier, I use a Pyrex 2 cup measuring pitcher for my wet ingredients instead of a bowl. Add one cup of milk using the guide lines on the pitcher, and then just add your honey until the liquid in the pitcher rises to the 1 1/3 line to know when you've added 1/3 of a cup of honey! Nothing messier than scraping out a measuring cup, so this is quick and easy and you won't waste any of your honey.


Once well mixed, add your wet ingredients to your bowl of dry ingredients and mix your muffin batter by hand with a wooden spoon until just evenly moistened. Don't over mix, as it will make the texture of your finished muffins tougher.

Fill your lined muffin tins equally. They will look rather full, but don't worry, cornbread doesn't rise as much as a more cake-like muffin.


Bake for 15 minutes, or until golden and just starting to turn brownish on the edges.


Remove your muffins from the tins to a cooling rack for a few minutes. Enjoy either warm right away alongside some soup, stew or chili, or cool for a snack or breakfast later. When cool, the tops are a touch crunchy/sticky and are, in my opinion, the best part!

These corn muffins also freeze well once cooled down - that is if you have enough restraint not to eat them all quickly!
These corn muffins also freeze well once cooled down - that is if you have enough restraint not to eat them all quickly!

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      Dennis L. Page 4 years ago from New York/Pennsylvania border

      Voted up, useful and interesting. I love corn muffins, but I admit I have never had them with honey. These look delicious! I agree with you when it comes to purchasing honey. I buy mine from a honey farm. Were you aware that summer honey is lighter in color than honey harvested in the fall? Mother Nature is magnificent. I'm glad I came upon your hub as I too share your enthusiasm for cooking.

    • Cook n Save Money profile image
      Author

      Kathy 4 years ago from Minnestoa

      No, I didn't know honey got darker the further into the season, thanks for sharing that interesting honey fact!

    • Lisa Mazzuca profile image

      Lisa Mazzuca 2 years ago from Beachwood, New Jersey

      How hot should the oven be? I'm going to wing it and try 375ish, but the temp isn't in the post. Thanks!.... oops, sorry - I see. 400. Thanks!!

    • Cook n Save Money profile image
      Author

      Kathy 2 years ago from Minnestoa

      I'm glad you found it!

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