Honey Corn Muffins
Makes 12 muffins
2 large eggs, at room temperature
1 cup buttermilk, at room temperature
1/4 cup honey
1/2 stick (4 tablespoons) unsalted butter, melted and cooled
1 1/4 cups yellow cornmeal (I used stone ground)
3/4 cup all-purpose flour
1 tablespoon baking powder
1/4 cup light brown sugar, firmly packed
2 tablespoons granulated sugar
1 teaspoon kosher salt
Preheat oven to 400 degrees. Lightly spray a standard 12-cup muffin pan with vegetable spray. Using a paper towel, spread the oil evenly around each muffin cup.
In a medium bowl, lightly whisk the eggs. Add buttermilk, honey, and butter, whisking together until combined.
In a large bowl, whisk the cornmeal, flour, baking powder, both sugars, and salt together. Make a well in the middle of the dry ingredients, pour the wet ingredients into the well, and gently fold the two together until just combined.
Use a large ice cream scoop and fill each muffin cup about three-quarters full. Tap the bottom of the pan on the counter to level the batter a bit. Bake for 12-15 minutes, or until the tops are golden brown and a toothpick inserted into a muffin comes out clean. Let cool for about 10 minutes on a wire rack before popping the muffins out.
Serve muffins while they’re warm. Serve with butter and/or honey, if desired. Leftover muffins can be sliced and toasted in the oven.
Excerpted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. Copyright © 2010 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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