Honey Cornbread Muffins

Corn muffins are a staple in our house during the winter.  Anytime I make soup, you can bet corn muffins will be close by.  In the past when time is crunched, I must admit that I turn to the box mix to whip up  a quick batch.  This recipe changes that because it is just as quick and easy and the results were very tasty.  This recipe is from the Neely's, and like their other recipes that I have tried, it did not disappoint.

Printable Recipe

Ingredients
1 cup cornmeal
1 cup all-purpose flour
1 Tbsp baking powder
¼ cup granulated sugar
1 tsp salt
1 cup milk
2 large eggs
½ stick butter, melted
¼ cup honey

Directions
Preheat oven to 400°F.

Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.

Place paper liners in a 12 cup muffin tin. Evenly divide the cornbread mixture into the muffin pan (I use an ice cream scoop to make this easier). Bake for 15 minutes, until golden brown.