Mausers and Muffins - Back to Basics

Where it all started. With a muffin.

The best kind, simple, real ingredients. Corn muffins with honey. They are moist, just slightly sweet and don't crumble under pressure. Metric ingredients provided for the HOTR Canadian readership. Note: the conversion came from "the Metric Kitchen" so if a chicken explodes I won't be held responsible. :-)

1 cup yellow cornmeal (160 grams)
1 cup all-purpose flour (120 grams)
1 tablespoon baking powder (15 mL)
1/2 cup granulated sugar (100 grams)
1 teaspoon salt (7 grams)
1 cup whole milk (240 mL)
2 large eggs (make sure you use ones from Metric chickens)
1/2 stick butter, melted (60 grams)
1/4 cup plus 1 teaspoon honey (65 mL)

Heat oven to 400 degrees (about 200 C). Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In a small bowl, whisk together the whole milk and eggs. In a small glass bowl in the microwave, melt butter and then add the honey to that. Add honey/butter to the bowl with the milk and eggs (doing it separately like this will keep the honey from clumping and make a smooth blend to the egg mixture). Add the wet to the dry ingredients and stir until just mixed.

Bake in a greased 12 muffin tin, or use the little paper muffin liners. Bake for 14-15 minutes, just until golden. Goes well with Range Chili.