Honey Cornmeal Muffins
The summer before I left for exchange to Australia, I worked in a local cafe in Revelstoke called Jus Juiced & Bean. It was a great time—so many delicious drinks and baked goods, it was a wonder I fit into my bridesmaids dresses that summer! Monday mornings were my favourite (ironically) because it meant that the cornmeal honey muffins were fresh out of the oven as that day’s muffin. I had a craving for those muffins today, and so tried to find something online that would be similar. I can’t say that these are very much the same, but they are absolutely delicious and did help with my craving.
These are sweet muffins that would do great for breakfasts, or in lunchboxes, or after school snacks. Or, whenever you happen to be craving one. Just eat them. Okay? Okay!
Honey Cornmeal Muffins
Adapted from a recipe found at Lisa’s Kitchen
Makes: 12+ muffins (see note)
Cooking time: 30 minutes
- 1 1/2 cups plain flour
- 1/2 cup whole wheat flour
- 1 cup cornmeal
- 1/4 cup white sugar
- 1 tbsp + 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/8 cup butter or cooking margarine, softened
- 3 eggs
- 2 tsp vanilla
- 3 heaped tbsp honey
- 2/3 cup vegetable oil
- 1 1/2 cup milk
- For the icing: 1/4 cup butter, slightly softened, and about 1/2 cup sifted icing sugar
Preheat your oven to 350 F / 180 C, and grease a muffin tin with butter or oil. Mix all dry ingredients together in a large bowl. In a separate bowl, soften butter and add eggs, vanilla, and honey. Stir until well-combined, then add your oil and milk. Make a well in the centre of your dry ingredients and pour in the liquid; mix just until all the lumps are gone.
Divide your batter into the muffin tin, and bake for 15-20 minutes, until golden on top and a knife inserted comes out clean. While muffins are baking, mix your butter and icing sugar together until thick and icing-like (just use your best judgment here!). Once muffins are done, place onto wire rack and allow to cool slightly. While muffins are still warm, put a dollop of the icing on each of them—the icing will melt into the muffin a little bit, which in my opinion is the best part!
Note: My recipe here made 12 normal sized muffins plus two large muffins. I used my silicone muffin cups for this, so you might want to grease up a smaller muffin tray or something else bake-able just in case!