Honey Corn Bread Muffins

What could be better on a summer day than fresh green beans, corn on the cob from the farm and home made corn muffins!

yield: 1 dozen

Ingredients:

2 cups all-purpose flour
1 cup yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 - 2/3 cup honey, depending on how sweet you'd like your muffins
8 tablespoons butter, melted
3/4 cup sour cream
1/2 cup milk

Directions:

Preheat oven to 400 degrees F. Grease a standard sized 12 cup muffin tin. Set aside.
In a medium bowl, combine the flours, cornmeal, baking powder, baking soda, and salt. Whisk until sifted together.
In a smaller bowl, whisk the eggs until lightly beaten. Add the honey, melted butter, sour cream, and milk. Then, whisk until combined.
Make a well in the center of the dry ingredients. Pour the liquids in and stir with a wooden spoon until just combined and moist. Do not beat.
Divide mixture evenly among the muffin cups (Tip:I usually use my large Pampered Chef cookie scoop). Bake at 400 degrees F for 14-18 minutes, or until golden. Cool for 5 minutes in the muffin tins, then remove and cool on a wire rack until warm.
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