Buttermilk Cornbread Muffins with a touch of honey, a quick and easy recipe that works every single time. The muffins are sweet and moist, and they can be enjoyed as a  breakfast on the go or a snack for the whole family. It&#039;s a failproof recipe that can be enjoyed throughout the year, especially during the Fall season.

Buttermilk Cornbread Muffins

plain flour

cornmeal ((or polenta flour))

125 g salted butter ((1/2 cup))

eggs

tsp bicarbonate of soda

buttermilk

sugar

honey

Preheat the oven to 180 degrees Celsius (350 Fahrenheit)

Melt the butter and allow it to cool slightly.

In a large mixing bowl, add the butter and the sugar, and use a hand mixer to beat them together for 1 minute.

Add the eggs one by one, beating well after each addition.

Pour in the buttermilk, sift in the flour, add honey, the bicarb of soda and cornmeal, and use a spatula to bring everything together into a batter.

Line a muffin tin with paper cases, and divide the batter evenly - I ended up with 11 muffins.

Bake for 20 minutes or until golden, and a skewer inserted in the middle comes out clean.

https://content.jwplatform.com/videos/399Sckcv.mp4

Buttermilk Cornbread Muffins with a touch of honey, a quick and easy recipe that works every single time. The muffins are sweet and moist, and they can be enjoyed as a breakfast on the go or a snack for the whole family. It's a failproof recipe that can be enjoyed throughout the year, especially during the Fall season.

Cornbread Muffins

buttermilk cornbread muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 11

Ingredients

Instructions

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