Easy Honey Cornbread Muffins

Easy Honey Cornbread Muffins requires about 35 minutes from start to finish. This recipe makes 12 servings with 234 calories, 4g of protein, and 12g of fat each. For 28 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. Only a few people really liked this side dish. This recipe is typical of Southern cuisine. It is brought to you by Fork Knife Swoon. This recipe is liked by 7 foodies and cooks. Head to the store and pick up vegetable oil, baking soda, whole milk, and a few other things to make it today. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 17%, this dish is rather bad. Honey Cornbread Muffins, Honey Cornbread Muffins, and Honey Cornbread Muffins are very similar to this recipe.

Servings: 12

Preparation duration: 15 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 400 degrees F. Grease a 12-cup muffin tin with butter or cooking spray, or line with paper muffin liners. Set aside.In a large mixing bowl, combine the cornmeal, flour, baking powder, baking soda and salt. Set aside.Melt the butter. Set aside to cool.In a medium mixing bowl, whisk together the oil, honey, sugar, eggs and milk until completely combined. Stir in the melted butter.Make a well in the center of the dry ingredients and add the wet ingredients. Use a spatula to gently fold the flour into the liquid mixture, until just combined. A few lumps throughout are okay.Use a cookie scoop to divide the batter between the muffin cups, filling each about 3/4 full. Bake for 15-20 minutes, until gently puffed and golden, and a cake tester inserted into the center of each muffin comes out mostly clean.Remove from the oven and let cool in the muffin tin for 5-10 minutes, then transfer to a baking rack to cool completely. Serve warm or at room-temperature.

 

Step by step:

1. Preheat the oven to 400 degrees F. Grease a 12-cup muffin tin with butter or cooking spray, or line with paper muffin liners. Set aside.In a large mixing bowl, combine the cornmeal, flour, baking powder, baking soda and salt. Set aside.Melt the butter. Set aside to cool.In a medium mixing bowl, whisk together the oil, honey, sugar, eggs and milk until completely combined. Stir in the melted butter.Make a well in the center of the dry ingredients and add the wet ingredients. Use a spatula to gently fold the flour into the liquid mixture, until just combined. A few lumps throughout are okay.Use a cookie scoop to divide the batter between the muffin cups, filling each about 3/4 full.

2. Bake for 15-20 minutes, until gently puffed and golden, and a cake tester inserted into the center of each muffin comes out mostly clean.

3. Remove from the oven and let cool in the muffin tin for 5-10 minutes, then transfer to a baking rack to cool completely.

4. Serve warm or at room-temperature.

Nutrition Information:

covered percent of daily need