Healthy Honey Cornbread Muffins
These Healthy Honey Cornbread Muffins are a wonderful quick side dish for soup, stews, and Chili! They are slightly sweet, filled with healthy ingredients, and delicious!
Equipment
- Large and medium mixing bowls
- Measuring Cups
- Whisk
- Spatula
- Muffin Tin
Ingredients
- 1 Cup Yellow cornmeal
- 1/2 Cup Whole wheat flour
- 1/2 Cup Unbleached all-purpose flour
- 2 tsp Baking powder
- 1/4 tsp Baking soda
- 1/2 tsp Fine sea salt
- 1 Large Egg
- 2 Tbsp Raw honey plus extra for drizzling on top
- 1 1/4 Cup Unsweetened almond milk
- 1 Tbsp Greek yogurt
Instructions
- Preheat oven to 375° F. Spray a muffin tin with non-stick baking spray.
- In a large mixing bowl add the cornmeal, flours, baking powder, baking soda, and salt. Whisk to combine.
- In a medium mixing bowl add the egg, honey, Greek yogurt, and almond milk. Whisk to mix ingredients.
- Pour the wet ingredients into the dry ingredients and whisk until smooth. Scrape the sides of the bowl with a spatula to make sure it’s completely combined.
- Using a measuring cup, pour the batter into a muffin tin equally, about 1/2 of the way full each.
- Bake for 12 minutes, or insert a toothpick into the center, and if it comes out clean they are done.
- Let the muffins cool in the pan for 10 minutes, then remove to a wire rack or plate to finish cooling. Or serve immediately.
- Optionally drizzle the muffins with a little bit of honey!
Notes
- The recipe makes 12 regular sized muffins.
- Keep the muffins in a plastic bag or container in the fridge for 3-4 days.
- The muffins can be frozen for up to 3 months. Place in two zip-top freezer bags and put them into the freezer. Defrost them on the counter when you’re ready to use them.
