Honey Cornmeal Muffins

We had soup for lunch and I wanted a quick bread to go with it. I found this recipe and made the muffin batter in 15 minutes. They took 18 minutes in the oven and we had them warm, slathered with lots butter. I highly recommend them. Have a wonderful evening.

Please always assemble all ingredients before you start

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.

Add the egg mixture into the well

and mix gently until combined.

Pour batter into prepared muffins pan.

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.

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.

myfavouritepastime.com 

.

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

2 thoughts

Please join the conversation.....

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s