Honey Cornbread Mini Muffins
This month many of us will be preparing chili to enjoy as we watch sports from our recliners with the fire roaring in the fireplace. Chili is best when served with lots of add-ons, like avocado, sour cream, grated cheddar or Monterey Jack cheese, chopped red onion, green onion….what else can you suggest? My favorite add-on is cornbread, especially these mini muffins from my Cook the Part book. You can mix the batter in the morning and bake right before serving. Serve with your favorite chili recipe. Here is one of our favorites: http://www.cookthepart.com/2011/01/08/a-guaranteed-winner-for-the-chili-cook-off-park-city-chili/
HONEY CORNBREAD MINI MUFFINS
Prepare batter and refrigerate for up to 6 hours.
1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs, beaten
¼ cup butter, melted
¾ cup plain yogurt
¾ cup milk
¼ cup honey
1 jalapeño, finely chopped
1 cup cooked corn
Butter for mini-muffin pans
- Prepare muffin batter.
Mix together corn meal, flour, baking powder, baking soda and salt in a large bowl. Combine eggs, melted butter, yogurt, milk, honey, jalapeño and corn in another bowl. Add the wet mixture to the dry mixture. Refrigerate until 30 to 45 minutes before baking. Spoon batter into prepared muffin tins.
- Bake muffins.
Preheat oven to 400?. Butter mini-muffin pans. Bake muffins for 15 to 20 minutes, or until a toothpick inserted into muffin comes out clean.
Makes 24 mini muffins.