Morning Corn Muffins

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Corn muffins are best eaten out of the oven.  Just thought you should know that.

INGREDIENTS

3/4 cup cornmeal
1-1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 cup sugar
1 teaspoon salt
2 large eggs
2 tablespoons honey
3/4 cup half and half
1/2 cup unsalted butter, melted and cooled
Raspberries, optional

DIRECTIONS

Preheat the oven to 350°F degrees. Line a muffin pan with paper liners or spray with non-stick cooking spray.

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

In a separate bowl, break up the eggs with a whisk. Whisk in the honey and then the milk. Add the milk mixture and melted butter to the dry ingredients. Stir until just blended. Do not overmix. Spoon the batter evenly into the prepared muffin pan, you can top with a raspberry if desired. Fill each cup almost full. Bake for 17-20 minutes, or until the tops are set and golden. Cool the muffins for a few minutes in the pan, then serve warm.

 

I worked with this recipe.

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