Saturday, July 31, 2010
In under 30 minutes including baking time these muffins were on the breakfast table. Slightly sweetened, they are amazing with a dab of butter and a smear of raspberry jam.
They are not as sweet and as fine in texture as most muffins so you might be able to get away with serving them with at dinnertime instead of bread. I'm thinking they'd fit right in beside a minestrone or a vegetarian chili - the hint of honey in them would bring out the sweetness of the veggies.
Cornmeal Honey Muffins
Makes 12 | Adapted from Food and Spice
3 tablespoons of unsalted butter, melted
1 1/2 cups unbleached white flour
1/2 cup whole wheat flour
1 cup cornmeal
1/4 cup of sugar
1 tablespoon + 1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs
1 1/2 cups of milk
2/3 cup of vegetable oil
3 tablespoons of honey
2 teaspoons of vanilla
1. Grease 12 muffins cups generously with butter. In a large bowl whisk together the flours, cornmeal, sugar, baking powder and salt.
2. In a medium bowl, beat the eggs and then whisk in the milk, melted butter, oil, honey and vanilla. Make a well in the center of the dry ingredients, add the moist ingredients and stir until just combined. Divide the batter evenly into the prepared muffin cups.
3. Bake in a preheated 375 degree F oven for 20-25 minutes, or until golden brown and the muffins are nicely browned on top. Cool on wire racks and serve warm or at room temperature.