Honey Cornbread Muffins

Hands on Time:10 mins
Total Time: 45 mins
Makes 12 muffins

4 TBS (1/2 stick) butter, melted plus more for the pan
1.25 cups flour
3/4 cup cornmeal
1.5 tsp baking powder
1 tsp salt
1/5 tsp baking soda
2 eggs
1 cup buttermilk
1/3 cup honey

Heat oven to 375. Butter muffin tin.

In medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.

In a large bowl, whisk together eggs, buttermilk, honey and melted butter. Add the flour mixture, stir to combine.

Divide the batter amongst the muffin cups and bake until golden brown and toothpick comes out clean.

*Can store at room temp for up to a day. Warm in foil if desired.

**Tried this one. Got a so-so rating from both of us. Good, but a little sweet. Must do as muffins, consistency isn't right and its too sweet to be cornbread.

Basic Muffins

1.75 cups flour

1/4 cup sugar

2.5 tsp baking powder

3/4 tsp salt

1 egg

3/4 cup milk

1/3 cup cooking oil

Ripe bananas

Oven at 400.

In a large mixing bowl stir together the flour, sugar, baking powder and salt. Add egg, milk, and oil. Stir until just moistened. Batter will be lumpy. Grease muffin pan or line with baking cups. Fill cups 2/3 full. Bake at 400 for 20-25 minutes or until golden. Remove from pan and serve warm. Makes 10-12 muffins.

Blueberry Muffins

Prepare as above, except combine 3/4 cup fresh or frozen blueberries, thawed, and 2 TBSP additional sugar.

Cranberry Muffins

Prepare as above except coarsely chop 1 cup fresh or frozen cranberries and combine with 1/4 cup additional sugar.

Apple Muffins

Prepare as above except stir 1/2 tsp ground cinnamon into flour mixture. Fold in 1 cup chopped and peeled apple.

Banana Nut Muffins

Prepare as above except decrease milk to 1/2 cup. Stir in 1 cup mashed banana and 1/2 cup chopped walnuts.

Pumpkin Muffins

Prepare as above except increase sugar to 1/3 cup. Add 1/2 cup canned pumpkin to mixture. Stir in 1/2 tsp ground cinnamon and 1/2 tsp ground nutmeg into mixture.

Streusel-topped Blueberry Muffins

Streusel-topped Blueberry Muffins
Recipe from Vintage Victuals

Muffins:
1/3 cup sugar
1/4 cup unsalted butter, softened
1 egg
2 1/3 cups all-purpose flour
4 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 cup milk
1 tsp vanilla extract
1 1/2 cups blueberries

Topping:
1/2 cup sugar
1/3 cup flour
1/2 tsp cinnamon
1/4 cup unsalted butter, softened

Preheat oven to 375 degrees and line 18 muffin cups with liners or spray with baking spray. Mix together butter and sugar in mixing bowl until light and fluffy. Add egg and vanilla and beat well. In a separate bowl, combine flour, baking powder, cinnamon and salt. Add flour mixture in 4 additions, alternating with milk, mixing until just combined. Stir in blueberries. Spoon mixture into prepared muffin tins, filling each cup about 2/3 of the way full.

In a separate bowl, mix sugar, flour, and cinnamon. Cut butter into small pieces and cut in with a pastry blender until mixture forms a crumbly topping. Top each muffin cup with a spoonful of topping mix until evenly distributed.

Bake about 25 minutes until the muffins are golden brown.

Cheesy Jalapeno Cornbread Muffins

Cheesy Jalapeno Cornbread Muffins
Recipe slightly adapted from Elly Says Opa originally from Cooks Illustrated
Makes 18 muffins

1 1/2 cups all purpose flour
1 cup yellow cornmeal (I used Martha White)
2 tsp baking powder
3/4 tsp salt
1/4 tsp baking soda
1/4 cup brown sugar
3/4 cup frozen corn kernels
1 cup buttermilk
2 large eggs
1/2 cup butter, melted
1/2 cup shredded Mexican blend cheese (Monterrey jack, colby, and cheddar)
1-2 jalapeno peppers, finely diced

Preheat oven to 400 degrees and spray muffin tins with baking spray. Combine flour, cornmeal, baking powder, salt, and baking soda in a large bowl and whisk together. Make a well in the center.

In a food processor, combine, corn, sugar and buttermilk and pulse several times. Add eggs and blend until well mixed, the batter will be lumpy from the corn. Pour wet ingredients into well in dry ingredients and begin to gently combine. Add melted butter and continue mixing just until dry ingredients are all mixed in. Stir in cheese and jalapenos.

Spoon into muffin tins, filling each about 2/3 of the way full and bake about 20-25 minutes until the tops spring back when touched. Cool in pans for about 5 minutes and then transfer to wire racks to cool completely. Serve warm with chili and butter or store in an airtight container.

*From http://www.homemadebyholman.com/