CORN BREAD MUFFIN

 

CORN BREAD MUFFIN

Makes 12 normal sized muffins

1/2 cup unsalted butter melted and cooled

¼ cup brown sugar

¼ cup honey

2 eggs

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

¾ cup plain yogurt mixed with ¼ of water (or 1 cup buttermilk)

1 cup all-purpose flour

1 cup corn meal

• Preheat oven to 400 F
• Spray your muffin pan with grease to ensure muffins won’t stick to the pan
• In a large bowl whisk together all the dry ingredients (flour, corn meal, brown sugar, baking powder, baking soda and salt)
• Mix together all the other ingredients (egg, yogurt mixture, honey and butter)
• Combine all the wet and dry mixes together
• Divide the batter evenly into 12 muffin cups
• Bake 10-15 minutes until a toothpick inserted in the middle of a muffin comes out clean
• Allow it to cool before removing the muffins