Friday, February 25, 2011

Honey cornbread muffins

  • 1/2 stick butter, melted
  • 1.25c flour
  • 0.75c cornmeal
  • 1.5 tsp. baking powder
  • 1 tsp salt
  • 0.5 tsp baking soda
  • 2 large eggs
  • 1c soy milk
  • 0.33c honey
(1 serving = 1 muffin)

1.) Heat oven to 375 degrees and line a 12-muffin muffin tin with baking cups. In a medium bowl, combine flour, cornmeal, baking powder, salt, and baking soda.

2.) In another bowl, combine eggs, soy milk, honey and melted butter. Slowly add in the flour mixture, a little at a time until well mixed.

3.) Pour batter into baking cups.

4.) Bake in oven until golden brown and when a toothpick inserted into the muffin comes out clean. About 30 - 35 minutes.

These were delicious and wish I had made them for Thanksgiving! A little over-baked, but that has nothing to do with the recipe and everything to do with the baker!

1 comment:

The Jr. Chef said...

Those muffins look delicious! I love your pictures, very easy to follow. Please visit my blog and let me know what you think. Thanks.