These wonderful muffins are the perfect accompaniment to the Creamy Jambalaya Pasta I posted yesterday. I especially loved the honey butter brushed over the tops. These muffins were also good reheated the next day for leftovers. We usually make our cornbread in an iron skillet, so this was a fun change.
The weather is finally starting to turn a bit cooler. I am looking forward to having these cornbread muffins with some chili and beef stew!
Honey Cornmeal Muffins
12 regular muffins or 24 mini muffins
- 2 cups plain flour
- 1 cup cornmeal
- ¼ cup white sugar
- 1 tbsp + 1 ½ tsp baking powder
- ½ tsp salt
- ⅛ cup butter or cooking margarine, softened
- 3 eggs
- 2 tsp vanilla
- 3 heaping tbsp honey
- 2/3 cup vegetable oil
- 1 ½ cup milk
Preheat your oven to 350 F and spray muffin tin with cooking spray. Mix all dry ingredients together in a large bowl. In a separate bowl, soften butter and add eggs, vanilla, and honey. Stir until well-combined, then add your oil and milk. Mix just until all the lumps are gone.
Divide your batter into the muffin tin, and bake for 15-20 minutes, until golden on top and a knife inserted comes out clean. While muffins are baking, mix your butter and icing sugar together until thick and icing-like. Once muffins are done, place onto wire rack and allow to cool slightly. While muffins are still warm, brush them with some melted honey butter.
*Makes 12 regular or 24 mini muffins.*