Muffins

Mini Corn Bread Muffins with Tupelo Honey

Getting Started

  • Preheat oven to 400 degrees

What You’ll Need

  • 1 cup corn meal (white or yellow)
  • 1 cup all purpose flour
  • 1/4 cup sugar (optional)
  • 1/2 teaspoon salt
  • 4 teaspoons baking powder
  • 1 cup whole milk
  • 1/4 cup vegetable oil
  • 1 egg

Method

Preparing the spices

1

Grease mini muffin pans. Blend all dry ingredients in a large mixing bowl; mix all wet ingredients in a separate mixing bowl. Make a whole in center of dry ingredients and pour liquid in. Mix together with a large spoon till blended. Fill each cup 2/3 full and bake for 10 minutes or until golden. Remove and let cool for 1-2 minutes before releasing from pan.

2

Drizzle with honey or maple syrup and of course…butter!



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Blackberry and Lemon Muffins with Honey Drizzle

Ingredients

Getting Started

  • Pre-heat oven to 400 degrees

What You’ll Need

  • 1/2 cup half and half
  • 1/4 cup of The Gourmet Farm Girl Lemon Extra Virgin Olive Oil
  • 1 egg
  • 1 1/2 cups flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 pint fresh blackberries

Method

1

Line a muffin tin with cupcake papers.

2

Whisk the milk, oil and egg together and set aside. Sift together the flour, baking powder and salt. Add the wet mixture to the dry and stir until moistened. Fold in the berries. the batter should be slightly lumpy.

3

Fill each muffin cup about 2/3 full and bake for 20-25 minutes.

4

Remove from oven and drizzle some pure Ohio honey over the top of each muffin. Allow to sit for about 3-4 minutes; remove muffins to a wire rack to finish cooling.


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