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.
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.
And stir to combine.
Use the 1/4 cup measuring cup to fill the muffin cups 3/4 of the way full.
Bake for about 18 minutes until the tops are golden brown.
Eat warm with butter, and then store leftovers in an airtight container.