Quick & Easy
Traditional cornbread muffins with a hint of sweetness from the honey. They are easy to mix and ready in
30 minutes. Eat them warm with a dollop of butter or freeze them for later.
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together flour, baking powder, salt, pepper, cornmeal and sugar in a large bowl.
the rest of the ingredients: melted butter, honey, milk, and eggs. You can mix them first in a medium bowl or add them directly.
everything quickly, without beating but integrating well with a whisk or spatula. There should be no lumps or dry spots.
Divide batter between muffin tins, filling no more than ¾ of their capacity.
Bake for about 15 minutes until the top is golden, cracked and springy.
Don’t over bake them!
them cool on a wire rack until warm enough to eat.
Serve warm with a dollop of butter or sour cream and a drizzle of honey for breakfast and brunch or warm and plain as a side dish for soups, stews, chili and barbecues.
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