Cornbread Muffins
 These tender cornbread muffins are the perfect side to any Southern or Southwestern dish. You can whip up the batter in no time! Ingredients 1¼ cups all-purpose flour, spooned into measuring cup and leveled-off ¾ cup yellow cornmeal ¼ cup plus 2 tablespoons sugar 1 tablespoon baking powder 1 teaspoon salt 2 large eggs 2 tablespoons honey ¾ cup milk (preferably whole but low-fat works too) 1 stick (½ cup) unsalted butter, melted and cooled 1¼ cups all-purpose flour, spooned into measuring cup and leveled-off ¾ cup yellow cornmeal ¼ cup plus 2 tablespoons sugar 1 tablespoon baking powder 1 teaspoon salt 2 large eggs 2 tablespoons honey ¾ cup milk (preferably whole but low-fat works too) 1 stick (½ cup) unsalted butter, melted and cooled Instructions Preheat the oven to 350°F degrees. Line a muffin pan with paper liners or spray with non-stick cooking spray. (I prefer to use non-stick cooking spray so the muffins get nice and crisp on the edges.) In a medium bowl, break up the eggs with a whisk. Whisk in the honey, and then the milk. Set aside. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the milk mixture and the melted butter to the dry ingredients. Whisk until just blended. Do not overmix; it's okay if there are a few lumps. Spoon the batter evenly into the prepared muffin pan, filling each cup about ¾ full. Bake for 17 to 20 minutes, or until the tops are set and golden. (Note that the muffins will not dome.) Cool the muffins for a few minutes in the pan, then serve warm. Note: If you'd prefer to make this as cornbread rather than muffins, spray an 8-inch square pan with non-stick cooking spray and bake at 350 degrees for 25 to 30 minutes. Freezer-Friendly Instructions: Cornbread muffins taste best when served right out of the oven but can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 for 4 hours on the countertop before serving. To reheat, wrap them in aluminum foil and warm in a 350°F oven until hot. Alternatively, heat muffins in the microwave at 50 percent power for 30 to 45 seconds, or until just hot; do not overheat or muffins will get tough. Preheat the oven to 350°F degrees. Line a muffin pan with paper liners or spray with non-stick cooking spray. (I prefer to use non-stick cooking spray so the muffins get nice and crisp on the edges.) In a medium bowl, break up the eggs with a whisk. Whisk in the honey, and then the milk. Set aside. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the milk mixture and the melted butter to the dry ingredients. Whisk until just blended. Do not overmix; it's okay if there are a few lumps. Spoon the batter evenly into the prepared muffin pan, filling each cup about ¾ full. Bake for 17 to 20 minutes, or until the tops are set and golden. (Note that the muffins will not dome.) Cool the muffins for a few minutes in the pan, then serve warm. Note: If you'd prefer to make this as cornbread rather than muffins, spray an 8-inch square pan with non-stick cooking spray and bake at 350 degrees for 25 to 30 minutes. Freezer-Friendly Instructions: Cornbread muffins taste best when served right out of the oven but can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 for 4 hours on the countertop before serving. To reheat, wrap them in aluminum foil and warm in a 350°F oven until hot. Alternatively, heat muffins in the microwave at 50 percent power for 30 to 45 seconds, or until just hot; do not overheat or muffins will get tough. Nutrition Information Powered by Serving size: 1 muffin Calories: 216 Fat: 9 g Saturated fat: 5 g Carbohydrates: 30 g Sugar: 12 g Fiber: 1 g Protein: 4 g Sodium: 305 mg Cholesterol: 53 mg Serving size: 1 muffin Calories: 216 Fat: 9 g Saturated fat: 5 g Carbohydrates: 30 g Sugar: 12 g Fiber: 1 g Protein: 4 g Sodium: 305 mg Cholesterol: 53 mg