Honey Cornmeal Muffins | Lemon Honey Muffins

A healthy muffin made with cornmeal and sweetened with honey…

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I recently posted the cornmeal pancakes during the last month in BM, and coincidentally, this month too, I have a cornmeal recipe! This week, I am doing “Healthy Snacks” under Blogging Marathon #132. Like I mentioned in my Andi Putt post, this one is also a sweet recipe. We all love to take muffins along with us on long drives since they make very easy tea time snacks. Especially when umma is around, she insists I bake something to carry along. On a very cold drizzly January afternoon, B decided to come over and then we went for a drive to Khorfakkan. I had to make something quickly and my gut was to refer to the pack of cornmeal, I had carried in my luggage from US.

There is something I found quite intriguing in any food produce you buy in the US. It has at least one recipe printed on the pack or a QR code to be scanned to access more recipes. What more, even the local yuca (tapioca) we bought had a QR code sticker. 😀 I loved that arrangement since it gives us an idea of what we can use that ingredient for before even picking it up off the shelf. I have already taken a few clicks of recipes I saw on packs to make them at a later stage. 😉

OK, so now coming back to these muffins, this recipe was adapted from the back of pack with two minor variations – I used buttermilk instead of regular milk, and I added lemon juice for an extra flavor dimension. Lemon and honey are always a combination that is meant for each other. Buttermilk always gives a more moister edge than milk. I was a little dicey when I went ahead and made the change, but the first bite into those muffins, all my doubts got quashed. These muffins were gritty, mouthful and beautifully delicious. The tinge of honey and lemon together gave it a very different yet lovely flavor. What more, you don’t even need to wait for these muffins to cool. They are even more delicious when had warm. When you get bored of your regular muffins, then this is the muffin to make. If you track down cornmeal on your aisles, then pick up a small pack and try this one out…

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5 from 6 votes

Honey Cornmeal Muffins

Course Cakes and Muffins

Cuisine South American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Servings 6

Author Rafeeda AR

Ingredients

• 1 cup all purpose flour
• 1 cup cornmeal
• 1/3 cup sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk refer notes
• 2 large eggs beaten
• 125 gm butter melted
• 1 tsp vanilla
• 1/4 cup honey
• Juice of one lemon

Instructions

• Preheat oven to 200 degrees. Line a 12 muffin pan and set aside.
• In a bowl, whisk together the flour, cornmeal, baking powder, sugar and salt.
• In a pitcher, whisk the buttermilk, butter, eggs, vanilla, honey and lemon juice till the mixture is homogenous.
• Pour over the dry mix and fold using a spatula till all the batter is moist.
• Divide equally among the muffin holes and bake for 15 minutes or till skewer tested comes out clean.
• Cool on wire rack or enjoy warm.

Notes

To make buttermilk, you can either mix 1 tsp vinegar into one cup of milk and allow it to sit for 15 minutes. Mix and use. Another way is to mix equal quantity of yogurt and water to make one cup of buttermilk. I used the latter. 

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