This recipe is enough for probably 12 muffins, but I yielded 10 because I wanted them to be heaping.
1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup white cane sugar
1 tbsp baking powder
1 cup heavy cream
1/4 cup vegetable oil
1/4 cup honey
2 eggs, lightly beaten
First, in a mixing bowl I threw together the 1 cup of flour, 1 cup of cornmeal, 1/4 cup of sugar and 1 tablespoon of baking powder. I mixed them up real well and then created a "well" in the center of the bowl with the dry mixture.
Once the "well" was constructed, I added the 1 cup of heavy cream, 1/4 cup of vegetable oil, 1/4 cup of honey and the two beaten eggs into the well and began to mix everything together. When adding the honey, I usually spray the measuring cup with Pam first so the honey slides right out versus sticking.
I let the mixer handle the rest of the mixing and beating, while I preheated the oven to 400°
Once it was thoroughly combined, it was time to pour the batter into the muffin pan which I had already pre-loaded with foil muffin cups. Normally they would be filled about 3/4 full but I filled them almost to the brim. I had two empty muffin slots on the pan so I filled them with water so that the muffins would rise evenly. I got that piece of advice from Foodista and it worked!
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| water in the vacant muffin slots |
Baked the muffins in the preheated oven for 20-25 minutes.
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| MMMmmm honey-licious |
