Honey Corn Muffins

adapted from: Baked

2 eggs

1 c. buttermilk

1/4 c. honey

4 Tbl. (1/2 stick) unsalted butter, melted

1 1/4 c. cornmeal

3/4 c. flour

1 Tbl. baking powder

1/4 c. light brown sugar

2 Tbl. sugar

1 tsp. salt

Preheat oven to 400 degrees.  Whisk together eggs, buttermilk, honey and melted butter; set aside.  In a medium bowl, combine the cornmeal, flour, baking powder, brown sugar, sugar and salt.  Make a well in the center of the dry ingredients.  Add the wet ingredients and stir together just until combined.  Divide batter between 12 greased muffin cups, filling 3/4 full.  Bake for 12-15 minutes or until golden.  DO NOT OVERBAKE.  Yield: 12 muffins.

Jenn's Notes: These muffins taste incredible.  Make sure to not overbake or they will be dry.