A recipe that has become a stable in my house is for Honey Cornbread Muffins. In fact it was part inspiration for my honey cornbread cracker recipe. Thank you to the Neeleys of Food Network fame for coming up with the original cornbread muffin recipe.
My mother loves the corn muffins. She wants me to make them every time she is over for dinner. I have a friend who is very particular about his cornbread and he too was a fan of these muffins. Just because this recipe has turned out so well it doesn’t mean I still don’t mess around with it. When I spotted some blue cornmeal from Bob’s Red Mill in the store first thing that came to my mind were these muffins.
Click here to print recipe. Below are my notes:
1. Using the blue corn meal produce a wonderful result. The muffins came out with a nice blue hue to them. I believe the muffins themselves were actually more tender than muffins made with their yellow counterpart. I have used the blue cornmeal twice and both times I was very pleased.
2. You can use paper muffin liners if you like. I don’t as I think it’s just money wasted. If you use a non-stick muffin pan and spray it well enough with oil before hand they should pop right out when you are done. Save the liners for cupcakes.
3. Make sure when you are making the batter to not overmix. Just bring the ingredients together. If it isn’t perfectly smooth don’t worry about it. The lumps will work there way out when cooked. If you overmix this batter you will not get the tender muffin you desire.
Give this recipe a try and play around with your corn meal. I really like the blue corn meal. That blue color means antioxidants so this corn meal may very well be more beneficial for you.