Easy Quick Bread Recipe: Moist & Sweet Honey Corn Muffins
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.
You also want to avoid any honey that seems inexpensive, there's usually a reason for it.
- Study: Most Honey Is Just Fake, Pollenless Goo: Gothamist
Yes, they'll remove all the pollen from it just so you can't prove where it came from. If they need to hide that info, there's usually a reason. Besides, that pollen is good for you and you should get what you pay for! OK, honey lecture is over.
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!