Whole Wheat Cornbread Muffins

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 this 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.

2 large eggs
1 cup milk
1/4 cup (84 grams) honey
1/4 cup canola oil
1 cup (157 grams) cornmeal
1 cup (120 grams) whole wheat flour
1 tablespoon baking powder
1/2 teaspoon kosher salt

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]

1. Set oven to 400° 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 until golden brown—about 16 minutes.

• These muffins are fully baked when a toothpick inserted into the center of one comes out clean.
• 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.

35 minutes

1 dozen (12) two-ounce muffins

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