Muffins are the best. Perfect as a light breakfast, warm and slathered with butter, sometimes topped with a dollop of jam. Great as a snack on the go. A shareable, perfectly portioned treat that can easily be served contactless in these physically-distanced times. Some—like these lightly sweetened cornbread muffins—complement savory dishes well AND can be an easy crowd-pleasing contribution to nearly every holiday celebration. Easter? Check! Independence Day? Check! Thanksgiving? Check! These days, my baking flour of choice is whole wheat, so that’s what these are made with. Trust me, there’s little to no difference in the taste to corn muffins made with all-purpose flour.  For a more classic take, check out my mom’s recipe for skillet cornbread.

INGREDIENTS
2 large (101 grams) eggs
1 cup (240 milliliters) low-fat lactose-free milk
1/3 cup (112 grams) honey
1/3 cup (76 milliliters) canola oil
1 cup (157 grams) cornmeal
1 cup (120 grams) whole wheat flour
1 tablespoon (14 grams) baking powder
1/2 teaspoon (2 grams) kosher salt

TOOLS
standard (12-cup) muffin pan
cooking spray or baking cups
medium (3-quart) mixing bowl
whisk or mixing spoon
kitchen scale [optional]
measuring cups and spoons
toothpick [optional]

METHOD
1. Set oven to 425° Fahrenheit. Spritz pan with cooking spray or line with baking cups.
2. Beat eggs in bowl, then add milk, honey, and oil. Stir well.
3. Add cornmeal, flour, baking powder, salt. Stir until just blended.
4. Pour batter into prepared pan—about 1/4 cup per muffin cup.
5. Bake 5 minutes, then lower oven temperature to 400° Fahrenheit.
5. Bake until golden brown—about 9 minutes.

NOTES & TIPS
• Avoid the hassle of scraping honey out of a measuring cup—after beating eggs, place bowl on scale, zero out weight using TARE button, then add honey by weight.
• These muffins are fully baked when a toothpick inserted into the center of one comes out clean.
• Will remain fresh for about 3 days at room temperature or about one week refrigerated. For long-term storage, keep frozen.

READY IN
35 minutes

YIELD
1 dozen (12) two-ounce muffins