These are classic, simple and oh-so-good muffins. They would go well with just about anything on your menu.
I found this recipe in the latest issue of Taste of the South magazine ~ if you can find this magazine, give it a try. The recipes are so good.
Honey Cornbread Muffins
1 1/2 cups yellow stoneground cornmeal (NOT self-rising)
1/2 cup flour
2 tsps baking powder
1 tsp salt
1 3/4 cups buttermilk
3 tbsps honey
1/4 cup butter, melted
Preheat oven to 375º ~ I used my convection oven and they turned out beautifully. Spray a 12 cup muffin pan with cooking spray and set aside.
Combine cornmeal, flour, baking powder and salt in a large bowl and, using a whisk, mix it all together.
In another bowl, beat the eggs. Add the buttermilk and honey, stirring to combine.
Add the wet ingredients to the dry ingredients and stir until just combined. Do not over stir or the muffins will be tough. Add the melted butter to the mixture and stir until combined.
Divide batter among the muffin cups. Bake for 25 minutes or until light brown.
Makes 12 muffins