A blend of buttermilk and honey make these easy-to-prep corn muffins exceptionally sweet and tender. The muffins can be made a day ahead and stored in an airtight container at room temperature. Use any leftover buttermilk to make creamy dressings, fluffy pancakes or even a tangy smoothie. This recipe is from the November issue of "Real Simple."
Honey Corn Muffins
Start to finish: 45 minutes
(10 minutes active)
1-1/4 cups all-purpose flour
3/4 cup cornmeal
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
2 large eggs
1 cup buttermilk
1/3 cup honey
4 tablespoons unsalted butter, melted
Heat the oven to 375 F. Coat a 12-cup muffin tin with cooking spray.
In a medium bowl, whisk together the flour, cornmeal, baking powder, salt and baking soda.
In a large bowl, whisk together the eggs, buttermilk, honey and melted butter. Add the flour mixture and stir to combine.
Divide the batter among the muffin cups and bake until golden brown and a toothpick inserted at the center of a muffin comes out clean, about 30 to 35 minutes.
Nutrition information per serving (values are rounded to the nearest whole number): 150 calories; 43 calories from fat; 5 g fat (3 g saturated; 0 g trans fats); 41 mg cholesterol; 23 g carbohydrate; 4 g protein; 1 g fiber; 342 mg sodium.