Basic Corn Muffins

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Our muffin freezer stash for lunchboxes is getting low so I’m spending the morning rebuilding it. Corn muffins are an easy muffin that everyone likes and you can put butter or jam on top to make it extra special. These take only 10 minutes to mix-up and are ready to eat 15 minutes after that!

Basic Corn Muffins

  • Servings: 12
  • Difficulty: easy
  • Print

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 1 cup whole milk
  • 2 large eggs
  • 1/2 stick butter, melted
  • 1/4 cup honey

Directions

  1. Preheat oven to 400 degrees.
  2. In 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.
  3. Place muffin paper liners in a 12-cup muffin tin (or use a silicone muffin tray). Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden. Enjoy! 
Recipe from: foodnetwork.com

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