This week’s Monday Muffin post is again brought to you by a recipe in Baked Explorations by Matt Lewis and Renato Poliafito. It is a simple corn bread muffin made from simple yellow cornmeal, and subtly sweetened with a bit of honey.
I realize summer is behind us, but I can’t help think some sweet corn kernels stirred into the batter would be nice. The recipe indicated as much itself, and the writers/bakers also suggested a bit of chipotle for heat instead of the honey for sweet. I wonder how both the chipotle and the honey would taste? I’m betting on fairly delicious and will try it some day.
Top a muffin with a pat of butter and a drizzle of honey to eat for breakfast. Or serve the muffins as a sweet side to a spicy bowl of chili.
This will be the last of the Monday Muffins series for a while. Though not retiring it forever, I am putting the series on an extended leave of absence in order to bring you a new series set to start November 6. Enjoy the week!
- ¼ cup (1/2 stick) butter
- 2 eggs
- 1 cup milk
- ¼ cup honey
- 1¼ cups yellow cornmeal
- ¾ cup all-purpose flour
- ¼ cup packed brown sugar
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- Melt the butter in a saucepan over low heat.
- While the butter melts, whisk together the eggs, milk and honey. Stir in the butter when cool (but still liquid).
- In a separate bowl, whisk together the cornmeal, flour, brown sugar, granulated sugar, baking powder, and salt.
- Create a well in the center of the dry ingredients, and pour in the wet ingredients.
- Stir until just combined.
- Fill each well of a paper-lined or greased muffin tin nearly to the top.
- Bake at 400 degrees for 20 minutes or until lightly browned.