| Servings: | Prep time: | Cook time: |
|---|---|---|
| 12 muffins | 15 min | 18–20 min |
Golden cornbread muffins with a little fresh sage and honey. They go well with soup or a green salad.
Medium grind cornmeal gives them a pleasant bite. Eat them warm on the day you bake them for the best texture.
Ingredients:
- 1 cup (160 g) Organic Cornmeal, Medium Grind
- 1/2 cup (60 g) Stone-Ground Whole Wheat Flour
- 1 tbsp baking powder and 1/2 tsp salt
- 1 cup (240 ml) milk
- 1 large egg
- 1/3 cup (80 ml) melted butter
- 2 tbsp honey
- 1 tbsp finely chopped fresh sage
Instructions:
1. Heat the oven to 200 °C (400 °F). Line a 12-cup muffin tin with paper cases.
2. Whisk the cornmeal, flour, baking powder, salt and sage in a large bowl.
3. In a second bowl, whisk the milk, egg, melted butter and honey.
4. Stir the wet mix into the dry ingredients until just combined. Spoon the batter into the cases.
5. Bake 18 to 20 minutes, until a skewer comes out clean. Cool for 5 minutes in the tin.
