Golden Cornmeal Muffins

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 1 1/2 cups cornmeal
• 1 3/4 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon ground mace (optional)
• 3/4 teaspoon salt
• 2 eggs
• 2 cups buttermilk (or 2 tablespoons vinegar, plus milk to equal 2 cups)
• 3/4 cup brown sugar, lightly packed
• 1/4 cup melted butter or 1/4 cup vegetable oil

Recipe

• 1 preheat oven to 400°f cornmeal muffins tend to stick to paper liners and to cups coated with nonstick spray. so generously grease 12 muffin cups.
• 2 using a fork, stir cornmeal with flour, baking powder, baking soda, mace and salt in a large bowl. whisk eggs inn a small bowl and stir in buttermilk, brown sugar and butter. stir into flour mixture just until combined. some small lumps will remain.
• 3 spoon batter into muffin cups, filling to brims. bake in center of preheated oven until golden and a cake tester inserted into center of a muffin comes out clean, about 15 to 18 minutes. cool muffins in cups for 5 minutes, then turn out onto a cooling rack. serve hot with honey. store muffins in a sealed bag or container at room temperature for up to 2 days. or refrigerate or preferably freeze.
• 4 variations-hot pepper: prepare muffins, reducing brown sugar to 1/3 cup. stir 1 seeded and finely chopped jalapeno pepper and 4 strips crumbled crispy bacon, or 1/4 cup finely chopped fresh coriander and 1/4 teaspoon crushed red pepper into batter. bake according to recipe.
• 5 double corn 'n' cheddar: prepare muffins, reducing brown sugar to 1/3 cup. stir 2/3 cup kernel corn (frozen or canned, drained) and 1/3 cup grated old cheddar or swiss cheese into batter. sprinkle tops of muffins with another 1/3 cup grated cheese. bake according to recipe.