Cornbread Muffins

Sometimes a good cornbread muffin really hits the spot. This recipe is great because it uses whole food, whole grain ingredients.

Here’s what you need. Some cornmeal, whole wheat flour, salt, milk, honey, eggs, butter, and baking powder.

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Preheat the oven to 400 F. Line 24 muffin tins with liners or spray with oil. I love to use cupcake liners because then I can convince my kids that they are cupcakes.

Melt the butter. We use the toaster oven.

In a large bowl, add the dry ingredients. Add all the wet ingredients at once.

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And stir to combine.

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Use the 1/4 cup measuring cup to fill the muffin cups 3/4 of the way full.

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Bake for about 18 minutes until the tops are golden brown.

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Eat warm with butter, and then store leftovers in an airtight container.

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Corn Bread
Print Recipe
Makes 24 muffins. 10 minutes prep, 18 minutes bake time.
Servings Prep Time
24 muffins 10 minutes
Cook Time
18 minutes
Servings Prep Time
24 muffins 10 minutes
Cook Time
18 minutes
Corn Bread
Print Recipe
Makes 24 muffins. 10 minutes prep, 18 minutes bake time.
Servings Prep Time
24 muffins 10 minutes
Cook Time
18 minutes
Servings Prep Time
24 muffins 10 minutes
Cook Time
18 minutes
Ingredients
Servings: muffins
Instructions
  1. Preheat oven to 400 F. Line 24 baking cups with paper cupcake liners or oil them.
  2. In a large mixing bowl, combine the cornmeal, flour, and baking powder, and salt. Wisk to combine. Then add all of the wet ingredients at once: milk, honey, melted butter, and eggs. Stir until moistened.
  3. Use a 1/4 cup measuring cup to scoop the batter into the cupcake liners.
  4. Bake 15-20 minutes until golden brown. In my oven, it takes 18 minutes.
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Posted in Food Storage, Sustainable Living.

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