Cornmeal Honey Muffins

Cornmeal Honey Muffins

If you want to impress your friends with baked goods, then I highly recommend these sweet, yet somewhat savory cornmeal muffins. The first time around, I misread the recipe and included significantly less cornmeal than the recipe called for! The muffins still worked out and I am inspired to come up with a cross between the sunken, moister version I originally served up and the chewier version that is more aligned with the original recipe. For dinner, a thick and creamy baked batch of scalloped potatoes with best ever mushroom sauce would be highly desirable.

Cornmeal Honey Muffins

Cornmeal Honey MuffinsCornmeal Honey Muffins
Recipe by
Adapted from Once Upon a Tart: Soups, Salads, Muffins, and More
Published on February 8, 2010

Simple, sweet and savory cornmeal muffins sweetened with honey

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Ingredients:
  • 4 tablespoons unsalted butter, melted and cooled for a few minutes
  • 1 1/2 cups unbleached white flour
  • 1/3 cup whole wheat flour
  • 1 cup yellow cornmeal
  • 1/4 cup sugar
  • 1 tablespoon + 1 1/2 teaspoons baking powder
  • 3/4 teaspoon sea salt
  • 3 large eggs
  • 1 1/2 cups milk
  • 2/3 cup sesame or olive oil
  • 3 heaping tablespoons honey
  • 2 teaspoons vanilla extract
Instructions:
  • Grease 12 muffins cups generously with the butter. Preheat an oven to 400°.

  • In a large bowl whisk together the flours, cornmeal, sugar, baking powder and salt.

  • 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.

  • Bake for 20 minutes or until the muffins are nicely browned on top. Cool on wire racks and serve warm or at room temperature. Just divine when smeared with some butter!

Makes 12 muffins

Cornmeal Honey Muffins

More cornbread muffin recipes from Lisa's Vegetarian Kitchen:
Quick and Easy Cornmeal Muffins
Blueberry Goat Cheese Muffins
Raspberry Cornmeal Muffins

On the top of the reading stack: The National Post

Audio Accompaniment: St. John Passion by Johann Sebastian Bach (Absolutely divine!)

10 comments:

Indhu said...

these look like they will be mildly sweet ... perfect for me with coffee :)

Ricki said...

So sad I can't have these (then again, I'd probably eat too many). But I am going to make them for my honey's take-along breakfast this week!

nancy elstad said...

curious about the sesame oil? Is it noticeable, taste wise?

wine blog said...

Looks really tasty. I could go for a few of these and some hot coco right now! Love the blog....Cheers~

Priya said...

Soooo tempting...gorgeous muffins..

Curry Leaf said...

Gorgeous muffins.A must try.

Johanna GGG said...

I couldn't imagine eating such sweet muffins for a savoury course - they sounds sweeter than the ones I have been experimenting with lately - but I am sure I would love them for dessert - with some fruit and yoghurt these would be lovely

Rachana Kothari said...

Gorgeous muffins...a must try!

eatme_delicious said...

I love love love all the baked goods you post. I need to make some more muffins/biscuits for snacks, and I really didn't want to go the sweet route nor did I want cheese, so these are exactly what I have been looking for!! I just have to pick up some eggs. Thanks. =)

Spice Rack said...

The muffins looks great and I think it is perfect for breakfast. Muffins can be very good for everyone because it can be carried anywhere you want to go.