breakfast corn muffins

Ingredients

• Servings: 12
• 3/4 cup cornmeal
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter
• 1/4 cup honey
• 2/3 cup white sugar
• 2 eggs
• 1/2 cup buttermilk
• 1 large ripe banana, cut into 1 inch slices
• 1/2 cup peanut butter

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 55 mins


• preheat an oven to 400 degrees f (200 degrees c). grease 12 muffin cups, or line with paper muffin liners. combine cornmeal, flour, baking powder, and salt in a bowl.
• beat the butter, honey, and sugar with an electric mixer in a large bowl until light and fluffy. the mixture should be noticeably lighter in color. add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. pour in the flour mixture alternately with the buttermilk, mixing until just incorporated.
• fill each muffin cup about 1/3 full. place a banana slice the batter in each cup and top with about 1/2 teaspoon of peanut butter, pressing down slightly to cover the banana. continue to fill each muffin cup with batter, until the cup is 2/3 full.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.