- Prep: 6 min
- Cook Time: 20 min
- Total: 26 min
- Serving: 12
Fill your breadbasket with these light honey-laced, chile-spiked muffins and eschew the fat-heavy, sugar-laden monsters from the bakery. Besides being a natural for breakfast, these muffins taste sublime with a bowl of corn chowder and a crisp salad. Freeze an extra batch and always have them on hand.
- Wet Ingredients
- In a medium mixing bowl, combine the following:
- 2 large eggs, lightly beaten
- 1 cup fat 1% milk
- Â½ cup lowfat vanilla yogurt
- ⅓ cup honey*
- Dry Ingredients
- In a large mixing bowl, combine the following:
- 1 cup stone-ground yellow or white cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- Â½ teaspoon salt
- 1 teaspoon chile powder
- Preheat oven to 375 degrees F.
- Lightly grease a 12-cup muffin pan with nonstick cooking spray or butter.
- Pour wet ingredients into bowl of dry ingredients and blend until just moist; batter will be slightly lumpy.
- Fill muffin cups until almost full, about ⅓ cup each.
- Bake for 20 minutes or until golden brown.
- Let cool in pan for 5 minutes.
- Remove muffins from pan and serve warm with jalapeno jelly and a pat of butter.
- *Thick honey can be difficult to pour and accurately measure.
- Warm it in the microwave for 10 to 20 seconds to make it less viscous.
- Spray your measuring cup with nonstick cooking spray then use to measure honey.
- The nonstick spray will keep honey from sticking to measuring tool so you will get all of the honey the recipe requires.