Honey Cornmeal Muffins

Original Recipe

Ingredients

• 125g (1 cup) all-purpose flour
• 150g (1 cup) yellow cornmeal
• 50g (¼) cup white sugar
• 2½ teaspoons baking powder
• ½ teaspoon salt
• 2 eggs, lightly beaten
• 1 cup 10% cream (half and half)
• ¼ cup melted tub margarine or butter, if you like
• ¼ cup honey

Instructions

1. Preheat oven to 400ºF (200ºC), 375ºF/190ºC convection ten minutes before using. Liberally grease and flour a 12-hole medium muffin pan.
2. Whisk together the flour, cornmeal, sugar, baking powder and salt in a bowl. Make a well in the centre of the dry ingredients. In another bowl whisk together the eggs, cream, melted margarine and honey.
3. Add the egg mixture into the well and mix gently until combined. Pour batter into prepared muffins pan.
4. Bake in preheated oven for 15 to 20 minutes, until a toothpick inserted in the middle comes out clean. Let rest 5 minutes then loosen with a spatula or flat bladed knife and transfer to a cooling rack. Serve warm.

Points to Note

1. You can also make this into a 9 x 9 inch cornbread and bake at 400F (200C) for 20-25 minutes
2. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml, American cup.

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