While flipping through the cookbook that this recipe comes from, which my colleague gave me a few months ago, my first thought when reading the title was Jiffy corn muffins. When I read the little blurb above the recipe I was shocked that it says the inspiration for these muffins is Jiffy! I don’t know about you but I loved Jiffy corn muffins. Not only did they taste delicious but they were easy to whip up. These honey corn muffins are no different.
I’m planning on getting into a breakfast rotation, so that I don’t get bored with my breakfasts but still eat something in the morning. I find it pretty difficult to have a healthy breakfast everyday, week after week, that doesn’t get boring. Part of my proposed rotation will include some bran muffins (I’m thinking about adding shredded carrot so it’s almost like a carrot cake, will report back), homemade bagels, and these corn muffins.
These muffins are really great if you need something in a pinch. Whether you’re invited over for dinner and want to bring something, or you just are dreaming of corn muffins, these can be yours in under an hour. Three things to note about this recipe. The first is to use cornmeal, nothing coarser than medium grind otherwise you’ll be crunching away. Next, don’t worry if your batter looks a bit thin – the corn meal will soak up a lot of this moisture. And finally, be sure to take the muffins out of the pan after they have cooled a little, otherwise they will dry outside and have a soggy bottom.
- 2 eggs
- 1 cup buttermilk
- 1/4 cup honey
- 1/2 stick butter, melted and cooled
- 1 1/4 cornmeal
- 3/4 cup all-purpose flour
- 1 tbsp baking powder
- 1/4 cup firmly packed light brown sugar
- 2 tbsp granulated sugar
- 1 tsp salt
- Preheat the oven to 400°. Lightly spray a 12-cup muffin pan with vegetable spray and use a paper towel to spread the oil evenly along the bottom and up the sides of each cup.
- In a medium bowl, lightly whisk the eggs. Add the buttermilk, honey, and butter, and whisk again until combined.
- In a large bowl, whisk together the dry ingredients. Make a well in the middle, pour the wet ingredients into the well, and fold until just mixed.
- Fill each muffin cup about three-quarters of the way full. Rap the pan against the counter to remove air bubbles and level batter. Bake until the tops are golden brown and a toothpick comes out clean, about 12-15 minutes. Allow to cool for 10-15 minutes before removing muffins.
- Serve muffins with butter and more honey, if desired.
Makes 12 muffins.
Muffins keep 2-3 days in the fridge. They are great sliced and toasted.