Buttermilk, honey do wonders for corn muffins

Associated Press

A blend of buttermilk and honey makes these easy-to-prep corn muffins exceptionally sweet and tender. The muffins can be made a day ahead and stored in an airtight container at room temperature. Use any leftover buttermilk to make creamy dressings, fluffy pancakes or even a tangy smoothie.

Honey corn muffins

11/4 cups all-purpose flour

3/4 cup cornmeal

11/2 teaspoons baking powder

1 teaspoon kosher salt

1/2 teaspoon baking soda

2 large eggs

1 cup buttermilk

1⁄3 cup honey

4 tablespoons unsalted butter, melted

Heat oven to 375 degrees. Coat a 12-cup muffin tin with cooking spray.

In a medium bowl, whisk together flour, cornmeal, baking powder, salt and baking soda.

In a large bowl, whisk together eggs, buttermilk, honey and melted butter. Add the flour mixture and stir to combine.

Divide batter among the muffin cups and bake until golden brown and a toothpick inserted at the center of a muffin comes out clean, about 30 to 35 minutes.

Makes 12 servings.