It’s the 27th, so once again it’s time for a Daring Bakers‘ post! The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles. Because the bar is this week, I’ve been short on time and creativity, but luckily I saw this corn muffin recipe a while ago and gave it a try!

A part of this complete(ly delicious) breakfast!

The first time I made these, I forgot the melted butter in the microwave and cooked them without it. They were surprisingly good, considering! I made them again with the butter, and they were, as expected better. They are not as exciting as I’d imagined at first, but after a day to rest the flavor becomes stronger and the top gets the slightly moist, sticky top that supermarket cornbread has, and I love.

Ingredients:

• 4 tbsp unsalted melted butter, as well as some to grease the tin
• 160 grams plain flour (about 1 1/4 cups)
• 125 grams course cornmeal (3/4 cup plus 1 tablespoon)
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
•  1/2 teaspoon baking soda
• 2 large eggs
• 280 milliliters buttermilk
• 80 milliliters honey

Preheat the oven to 355 degrees. Grease a muffin tin.

In a large bowl, combine the flour, cornmeal, baking powder, baking soda, and salt.

Whisk in the eggs, buttermilk, honey, and melted butter. It’s ok if the mixture stays a bit lumpy.

Pour into the muffin tins, filling nearly fully as they don’t rise a huge amount, and bake 15-20 minutes, until golden brown.

Cool 5 or 10 minutes in the pan, then remove and let cool on a wire rack, or eat.

I recommend letting them cool, and eating them over the next few days when the flavor has intensified. They’re a good way to start the day.

Honey Cornbread Muffins

From Recipe Rifle.

• 4 tbsp unsalted melted butter, as well as some to grease the tin
• 160 grams plain flour (about 1 1/4 cups)
• 125 grams course cornmeal (3/4 cup plus 1 tablespoon)
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
•  1/2 teaspoon baking soda
• 2 large eggs
• 280 milliliters buttermilk
• 80 milliliters honey

Preheat the oven to 355 degrees. Grease a muffin tin.

In a large bowl, combine the flour, cornmeal, baking powder, baking soda, and salt. Whisk in the eggs, buttermilk, honey, and melted butter. Pour into the muffin tins, filling nearly to the top.

Bake 15-20 minutes, until golden brown. Cool 5 or 10 minutes in the pan, then remove and let cool on a wire rack, or eat.