Honey Cornbread Muffins - Katie Tolbert

Honey Cornbread Muffins

1 cup corn meal
1 cup flour
1 Tablespoon baking powder
1/2 cup sugar
1 teaspoon salt
1 cup milk
2 eggs
1/2 stick melted butter
1/4 cup honey

Mix dry ingredients in one bowl. (corn meal, flour, baking powder, sugar, salt)

Mix honey and melted together in another bowl, and then add the remaining ingredients (milk and eggs). 

Mix wet ingredients into dry ingredients and mix until just barely combined. 

Bake in greased muffin pans at 400 degrees for 8-9 minutes. Makes about 18 muffins.

Courtesy of Katie Tolbert

Oat Rolls by Amy Heil

Cornbread by Beth Prueitt

Combine 1 c. buttermilk, 1/2 t. soda--set aside
Mix together:1/2 c. melted butter
2/3 c. sugar
2 eggs
Stir both mixtures together.
Add:
1 c. cornmeal
1 c. flour
1/2 t. salt
Mix well.
Bake in 9x9 pan 30 minutes at 400 degrees. I double recipe and put in 9x11 pan.

Pineapple Muffins courtesy of Rebecca Harris

(24-30 muffins)

3/4 C. sliced almonds. Divide in half.
1 ½ cans (30 oz. total) crushed pineapple.
Drain and reserve juice for glaze.
3 C. flour
4 oz. cream cheese
1 ½ tsp. baking soda
1 ½ C. sugar
1 ½ tsp. salt
1 Tbsp vanilla
¾ C. sour cream
1 ½ egg

1. Measure and combine dry ingredients.2. Cream sugar, vanilla and cream cheese.3. Add egg and beat.4. Add flour to creamed mixture alternately with sour cream.5. Fold in drained pineapple.6. Prepare muffin tin by inserting paper liners. Spray paper liners with cooking spray. Distribute half of sliced almonds in the bottom of the cups.7. Spoon muffin batter over the almonds.8. Sprinkle the remaining almonds on top of the batter.9. Bake at 350 for 30 minutes or until golden.Glaze 2 C. powdered sugar 2 Tbsp. pineapple juice2 Tbsp. soft margarineBeat until smooth. Drizzle over warm muffins.