How To Make Cornbread Muffins
This is a lighter version of cornbread but in the form of a muffin. These cornbread muffins are topped with whipped honey butter.
Serves:
Ingredients
- 1cupcornmeal
- 1cupbuttermilk
- 1cupall-purpose flour
- 1tspbaking powder
- ½tspbaking soda
- ½tspsalt
- ⅔cupapplesauce
- ¼cupbutter,melted
- 2tbsphoney
- ⅓cupgranulated sugar
- 2largeeggs
For Whipped Honey Butter:
- ½cupsalted butter,softened
- ⅓cuphoney
- ¼cuppowdered sugar
Instructions
-
In a large mixing bowl, whisk together cornmeal and buttermilk until well blended, allow to rest at room temperature for 30 minutes. Preheat oven to 375 degrees F. In a bowl, whisk together flour, baking powder, baking soda and salt, set aside.
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Add applesauce, melted butter, honey and sugar to cornmeal mixture and whisk until well combine. Mix in eggs. Stir in dry ingredients and whisk just until combine and no longer lumpy. Divide mixture evenly among 18 to 19 paper lined muffin cups filling each one ⅔ full.
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Bake in preheat oven for 13 to 16 minutes until toothpick inserted into center of muffin comes out clean. Allow to cool completely if “frosting” with whipped honey butter, or serve warm slathered with whipped honey butter.
Whipped Honey Butter:
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In a mixing bowl, with an electric hand mixer, whip together all ingredients for about 2 minutes or until light and fluffy.
Nutrition
- Calories: 189.68kcal
- Fat: 8.55g
- Saturated Fat: 5.14g
- Trans Fat: 0.31g
- Monounsaturated Fat: 2.27g
- Polyunsaturated Fat: 0.50g
- Carbohydrates: 26.47g
- Fiber: 0.64g
- Sugar: 14.08g
- Protein: 2.61g
- Cholesterol: 41.55mg
- Sodium: 157.42mg
- Calcium: 42.24mg
- Potassium: 61.60mg
- Iron: 0.90mg
- Vitamin A: 76.54µg
- Vitamin C: 2.10mg
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