Honey Corn Muffins

I woke up wanting corn muffins last Saturday and upon initial inspection, I had everything I needed for the recipe I found online here. I started mixing everything up and got down the milk when I realized that we didn't actually have any. Since I'd already started and was committed to my muffins, I made a quick Turkey Hill run, and we were good to go- so good, in fact, that after these scrumptious muffins were devoured (by the end of the day Sunday), I decided to make another batch! Here's the recipe:

Ingredients:
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup sugar
1 teaspoon salt
1 cup whole milk
2 large eggs
1/2 stick butter, melted
1/4 cup honey
*The 2nd time I made them, I added about a teaspoon of cinnamon into the mix. Yum!

Equipment:
Muffin tin, paper muffin cups, mixer (or a spatula/whisk), mixing bowl (I used my Tupperware Mix N' Stor Pitcher, which is quickly turning into my very favorite TW tool).

Here's What You Do:
Preheat oven to 400 degrees F.

Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed. (Add cinnamon here if you'd like)

Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

If eating at a later time, warm up in the microwave (or even better, the toaster), top with butter or jelly, and indulge. Happy Summer!