Honey Corn Bread Muffins

I gleaned this recipe from the November 2009 issue of the American lifestyle magazine called Real Simple. This publication's mandate is to provide suggestions for making life simpler. My life was simplified when I learned how to use adjectives and adverbs correctly. (Really).

Ingredients:
4 tablespoons butter (melted) plus more for greasing the pan
1 and 1/4 cups of all purpose flour
3/4 cup of cornmeal
1.5 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
2 large eggs
1 cup buttermilk
1/3 cup of honey

Preheat oven to 375 degrees F. Generously butter a 12 cup muffin tin. Mix together the flour, cornmeal, baking powder, salt and baking soda. In a larger bowl, whisk the eggs, buttermilk, honey and melted butter. Add the dry ingredients and stir until just combined. Divide the batter among the muffin cups and bake until the muffins are a golden brown or a toothpick when inserted comes out clean. Depending on your oven, this could take up to 30 minutes but I would check the muffins earlier, just in case....

These muffins are not overly sweet and in fact, could be made more savoury by the addition of some grated cheddar cheese and some finely diced hot peppers. I served them with both the squash soup and with my Fisherman's Chili (a future recipe on Food for Thought).

Editorial note: My muffins look slightly darker than the ones shown in the magazine, but I used a very dark buckwheat honey and perhaps baked them just a bit too long.