Honey Corn Bread Muffins

Honey Corn Bread Muffins
Jose Picayo
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preparation
10
minutes
cooking
45
minutes
Makes 12 muffins

Ingredients

4
tablespoons
unsalted butter (1/2 stick), melted, plus more for the pan
1 1/4
cups
all-purpose flour, spooned and leveled
3/4
cup
cornmeal
1 1/2
teaspoons
baking powder
1
teaspoon
kosher salt
1/2
teaspoon
baking soda
2
large eggs
1
cup
buttermilk
1/3
cup
honey

Directions

  1. Heat oven to 375° F. Butter a 12-cup muffin tin.
  2. In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and baking soda.
  3. In a large bowl, whisk together the eggs, buttermilk, honey, and melted butter. Add the flour mixture and stir to combine.
  4. Divide the batter among muffin cups and bake until golden brown and a toothpick inserted into the center of a muffin comes out clean, 30 to 35 minutes.
Kate Merker
November 2009

Nutritional Information

  • Per Serving
  • Calories 168
  • Fat 5 g
  • Sat Fat 3 g
  • Cholesterol 46 mg
  • Sodium 316 mg
  • Protein 4 g
  • Carbohydrate 27 g
  • Fiber 1 g
What does this mean? See Nutrition 101.

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