honey cornbread muffins
1 1/4 cups all purpose flour
3/4 cup yellow cornmeal
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter, melted and cooled
1/2 cup honey
2 large eggs
1 cup buttermilk
2/3 cup fresh corn kernels (optional)
cook notes: make sure to keep the bacon jam cold before you use it in here. Keeping it cold helps you form a better ball to place in the center of the muffin dough.
Preheat oven to 350F. Spray a 12 -cup muffin tin with a good amount of nonstick spray or you could use muffin liners (I did not).
In a large bowl, whisk together flour, cornbread, baking powder, baking soda and salt.
In a medium bowl, whisk together butter, honey, eggs, buttermilk until smooth. If adding in the fresh corn kernels, add those in next to the wet mixture.
Pour in to dry ingredients and stir just until batter is well combined an no streaks of dry ingredients remain.
Fill the muffin tin with half the batter.
Then place a scoop of bacon jam (a nice rounded ball like scoop if you can) on top of the muffin batter.
Then pour remaining batter on top of the muffins.
Give the muffin tray a little jiggle to make sure the batter is evenly coating the muffin tins.
Bake for 18-20 minutes, until a toothpick inserted into the SIDE of the muffin comes out clean. If you stick it in the middle you will get the bacon jam coating the toothpick. You also know when they are done by the tops of the muffins are golden brown.