Honey Corn Muffins

This weekend the boy and I rented a canoe, put it on a lake, pitched our tent and said BYE to technology.

We spent the days reading, canoeing on the lake, making s’mores and loon hunting, and boooooy was it nice! During the week I sometimes feel a bit overwhelmed with all the things that need to get done – and I realized something this weekend. HALF of these so called “important” things that need doing aren’t important at all! In fact, no one would even notice if I didn’t do them.

I don’t NEED to do my laundry
I don’t NEED to make a meal plan for the next month
and I certainly don’t NEED to read food blogs for 2 hours a day (although I love it).

So here we are. Back to basics. And with that thought I’d share with you an old and simple favorite of mine. Cornbread, baby.

To make these, preheat the oven to 400 degrees. Spray each cup of a standard 12-cup muffin pan. In a medium bowl lightly whisk the eggs. Then whisk in the buttermilk, honey and butter until combined and set aside.

In a large bowl, whisk cornmeal, flour, baking powder, both sugars and salt.

Make a well in the middle of the dry ingredients, pour in the wet ingredients and fold the dry into the wet until just combined.

Fill each muffin cup about three quarters full.

Bake for 12-15 minutes or until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean.

Transfer to a wire rack to cool for 10-15 minutes and enjoy! Slathering warm muffins with butter is a must!

Honey Corn Muffins
Adapted From: Baked Explorations

Yield: 12 muffins

Ingredients:
2 large eggs
1 cup buttermilk
1/4 cup honey
1/4 cup (1/2 stick) unsalted butter, melted and cooled
1 1/4 cups yellow cornmeal
3/4 cup all purpose flour
1 tablespoon baking powder
1/4 cup firmly packed light brown sugar
2 tablespoons granulated sugar
1 teaspoon salt

Directions:
Preheat the oven to 400 degrees. Spray each cup of a standard 12-cup muffin pan with nonstick spray making sure spread evenly along the bottom and up the sides of each cup.

In a medium bowl lightly whisk the eggs. Then whisk in the buttermilk, honey and butter until combined and set aside. In a large bowl, whisk cornmeal, flour, baking powder, both sugars and salt. Make a well in the middle of the dry ingredients, pour in the wet ingredients and fold the dry into the wet until just combined.

Fill each muffin cup about three quarters full. Bake for 12-15 minutes or until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean. Transfer to a wire rack to cool for 10-15 minutes and enjoy.