Last “catch up” post from last week — and this one will be posting while I’m on my way back to my hometown for the weekend!
No fancy stories, no funny quirks, just a darn good corn muffin recipe. Thank you, Food Blogga, for this deliciousness.
Sweet Corn and Honey Muffins
Makes 12 regular-sized muffins
1 cup all-purpose flour
1 cup medium coarse stone-ground cornmeal
1/2 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons canola oil
2 tablespoons unsalted butter, melted and cooled
1 cup buttermilk (I used a combo of regular milk + 1 tablespoon lemon juice)
2 large eggs, lightly beaten
3 tablespoons honey
1 cup fresh corn kernels (I omitted — fresh corn is becoming out of season here)
Directions
– Place rack in the center of the oven and preheat to 375 degrees Farenheit
– Spray a 12-mold regular size muffin pan with cooking spray
– In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt
– In a separate bowl, whisk together oil, butter, buttermilk, eggs and honey
– Add to the flour mixture and stir quickly until well combined
– Fold in corn kernels
– Spoon the batter evenly into the 12 muffin tins
– Bake for 18-20 minutes or until tops are golden and a cake tester inserted into the center of a muffin comes out clean
– Transfer the pan to a rack to cool for 5 minutes before removing muffins from the tin and placing on the rack to cool (or just eat them after the 5 minutes — like we did!!)
