Cornbread Muffins
Welcome to the friendly world of Cornbread Muffins! These little bites of sunshine are perfect for breakfast, snacks, or as a delightful side to your favorite dishes. With a soft texture and a hint of sweetness, they bring warmth to your table. Today, I’ll take you through my personal journey in creating these delicious muffins—complete with a couple of kitchen surprises along the way!
Ingredients
- 1 cup cornmeal can substitute with fine polenta
- 1 cup all-purpose flour or whole wheat flour for a healthier twist
- 1/4 cup granulated sugar reduce to 2 tablespoons for a less sweet muffin
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk or plain yogurt, thinned with milk
- 1/4 cup melted butter or vegetable oil
- 2 large eggs
- 1/4 cup honey optional, for that sweet touch
Instructions
- Preheat Your Oven: First things first, preheat your oven to 400°F (200°C). This will ensure your muffins bake up perfectly!
- Prepare Your Muffin Tin: Grab a muffin tin and grease it lightly or use cupcake liners. Both works like a charm!
- Mix Dry Ingredients: In a big bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. This helps to combine everything beautifully!
- Mix Wet Ingredients: In another bowl, mix together the buttermilk, eggs, and melted butter. If you’re using honey, now’s the time to add it in!
- Combine Them: Pour the wet ingredients into the dry ingredients. Now, gently stir until just combined. We’re not looking for perfection here—a few lumps are totally okay!
- Fill the Muffin Cups: Take a scoop and fill each muffin cup about 2/3 full. Let’s leave some room for those lovely muffins to rise!
- Bake Time: Pop the muffin tin into the oven, and let them bake for about 20 minutes, or until they are golden and a toothpick inserted into the center comes out clean!
- Cool and Enjoy: Let them cool for a few minutes before removing from the tin. Then, gobble them up or enjoy with a dab of butter and a drizzle of honey!