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Before you jump to Mini Honey Cornbread Muffins recipe, you may want to read this short interesting healthy tips about Healthy Power Snacks.
Wholesome eating helps bring about a feeling of health and wellbeing. Increasing our consumption of well balanced meals while lowering the intake of unhealthy kinds plays a part in a more balanced feeling. A salad helps us feel better than a piece of pizza (physically anyway). Sometimes it’s difficult to find healthy foods for snacks between meals. Finding snacks that will help us feel better and boost our levels of energy often involves lots of shopping and painstaking reading of labels. Why not try one of many following wholesome snacks the next time you need some extra energy?
If you are not allergic to nuts, try having some almonds! Almonds offer a multitude of health and fitness benefits and are an excellent choice when you need a shot of energy. These types of nuts possess lots of vitamins E, B2, and manganese. They generally do, however, contain tryptophan-the same enzyme that renders you tired after eating turkey. But once you eat almonds, you won’t feel like you must sleep a while. These nuts loosen up the muscles and offer a general sense of peace. Almonds frequently provide a general increased feeling of well-being.
You don’t have to look far to locate a wide range of healthy snacks that can be easily prepared. Being healthier doesnt really need to be a battle-if you let it, it can be quite simple.
We hope you got benefit from reading it, now let’s go back to mini honey cornbread muffins recipe. To make mini honey cornbread muffins you only need 9 ingredients and 5 steps. Here is how you do it.
The ingredients needed to make Mini Honey Cornbread Muffins:
- Prepare 1 cup yellow cornmeal
- Use 1 cup all purpose flour
- Prepare 1 tbs baking powder
- Prepare 1/2 cup granulated sugar
- You need 1 tsp salt
- You need 1 cup whole milk
- Take 2 large eggs
- Prepare 1/2 stick butter, melted
- Take 1/4 cup honey
Steps to make Mini Honey Cornbread Muffins:
- Preheat oven to 400 degrees F.
- Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
- Add the wet to the dry ingredients and stir until just mixed.
- Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers.
- Bake for 15 minutes, until golden. Serve and enjoy.
This cornbread muffin recipe incorporates equal parts all-purpose flour and yellow corn meal. Because, even though I like the flavor and texture of corn meal a whole lot, too much can just be…too much. Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Whisk together the cornmeal, flour, salt, baking powder and sugar in a large bowl.
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