Honey-Thyme Cornbread Muffins |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 48 |
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From Patrick Evans-Hylton's blog - Bay Seasoned : /patrick_evanshylton/ According to Patrick, these muffins are a 'slightly sweet, extra moist cornbread muffins.' Ingredients:
2 large eggs |
1 cup sour cream |
6 tablespoons butter, melted |
1/4 cup milk |
1/2 cup all-purpose flour |
1 1/4 cups yellow cornmeal |
1 1/2 teaspoons baking powder |
3/4 teaspoon baking soda |
1/2 teaspoon salt |
1/2 teaspoon dried thyme |
1 tablespoon sugar |
honey |
Directions:
1. Preheat oven to 400°F
2. Prepare traditional muffin tins by coating lightly with a cooking spray, or set a silicone muffin tin aside.
3. In a medium bowl, whisk eggs; combine with the wet ingredients of sour cream, butter and milk. Stir to incorporate.
4. In a large bowl, combine the dry ingredients of flour, cornmeal, baking powder, baking soda, salt, thyme and sugar; stir to incorporate and make a well in the center of the mixture.
5. Pour wet ingredients into the well of the dry ingredients and gently fold to mix; stir until just blended.
6. Spoon batter into muffin tins about 2/3 of the way full. Bake for about 25 minutes, or until the tops are lightly browned.
7. Check the doneness by inserting a toothpick in the center of one of the muffins; it should come out clean.
8. Just before the muffins are done, add a small amount of honey in a saucepan and heat.
9. Lightly brush the tops of each muffin right out of the oven and still hot, with a little of the honey; the heated muffins will absorb some of the honey.
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