My wife’s all-time favorite filet mignon and mushroom recipe has turned out to be this one. She often griped about not having enough sauce to dip bread in even though the original recipe only called for roughly a third of the liquid because the sauce is so wonderful. The liquid measurements are therefore tripled from the original here.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 1 cup milk
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ⅓ cup vegetable oil
- ¼ cup white sugar
- ¼ cup brown sugar
- 3 tablespoons honey
- 1 large egg
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- ½ cup unsalted butter, softened
- 3 tablespoons ground cinnamon
- 2 tablespoons honey
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Spray or lightly grease a 12-cup muffin pan.
- Mix milk and cornmeal in a bowl and let sit for 10 minutes, stirring halfway through. Mix in flour, oil, white sugar, brown sugar, honey, egg, baking powder, and salt until well combined. Pour batter into the prepared muffin cups, filling each cup 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
- Mix butter, cinnamon, and honey together in a bowl. Serve honey butter with muffins.
Nutrition Facts
| Calories | 283 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 354 mg |
| Sugars | 17 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Great muffin recipe. I also turned the oven down to 375 and baked 17 minutes. They were perfect!
Easy to make, these muffins taste amazing!
I used coarse cornmeal for polenta and my kids thought it was gritty but I like it that way! Will make again.
I did some adjustments and I loved it
The only change I made was I added 1 teaspoon of baking soda and replaced the regular milk with buttermilk. I really liked it . Used it just as I would regular cornbread. Didn’t make the butter, however I probably will next time.
I decreased the baking time to 18 minutes, doubled the sugar., and omitted the honey butter topping. My family was thrilled. Thanks for the recipe!
No changes Will make it again and often!
I made this recipe. I would suggest baking it at 375 degrees. My oven was to hot for the muffins and the bottoms were scorched. Yes I used the top rack.
Taste is good. 3 Tablespoons of Cinnamon was WAY too much. 1-2 teaspoons would be plenty for a great butter topping.
We’re going kinda middle of the road on this one. I, personally, prefer a more savory cornbread. Mr. liked these a lot. Two of the Grands liked ‘em “just okay” and the youngest said they’re “super ultra yumm-o to the max”.