cornbread muffins with honey...

The past few weeks have been rough around here. Not one, but two stomach bugs have stormed through, taking down everyone in their path. Sore tummies, and dreary weather have kept us indoors constantly and we are all hoping for a break soon! On the bright side, all of this down time has left me with lots of opportunity to put my new mixer to good use! I have been coveting the Kitchenaid Stand Mixer for years, and this Christmas, Rob made my baking dreams come true with a bright and shiny red one!

Yesterday I made some cornbread muffins sweetened with honey. They are fluffier than most of the cornbread recipes I have made and have a nice crunch. With just a hint of sweetness, they make a great side to soups and stews... perfect comfort food for chilly days, and upset bellies.

Corn Bread Muffins with Honey

{makes 12 muffins}

1 cup flour

1 cup cornmeal

2 teaspoons baking powder

1 teaspoon salt

1 egg

1 cup milk

1/3 cup honey

Preheat oven to 400°. Sift together dry ingredients in a large bowl. In a separate bowl, beat the egg and then add to it, the rest of the wet ingredients. Combine the wet and dry ingredients and mix until smooth. Pour muffin batter into lined, or greased muffin cups to 3/4 full. Bake for approximately 20 minutes, or until golden brown. Let stand for 5 min in tin, and then remove.

*Note* because these muffins are not made with butter or oil, they are fairly dense and best enjoyed hot from the oven. They dry quickly so enjoy them all at once!!