Honey Corn Muffins

Recipe created by SheKnows on Dec 14, 2008
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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.

Ingredients

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

Directions

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.