Corn Muffins

I always though that the order that rules my life during the week- days was kind of a Swiss influence. You are in Switzerland and your schedules and habits become Swiss.

How can this happen? Easy. You are not allowed noises (washing machines, loud tv, loud conversations, noisy showers). So before 22.00 pm everything needs to be done!

Well, since I am working back in Spain, happily my schedules and habits have not become “Spanish”. I get out of work at a decent hour (late for my friend Silvia from Geneva). I have dinner early and time to do things before bed time, at an early time.

You might think this in too much order for you. For me this has two objectives: sleeping time and time for breakfast!! I love having the time for breakfast in the morning and something nice for breakfast!

Corn Muffins are one of my all time favorites. Now even more that I get fresh corn flour from Asturias. The recipe is simple and quick to prepare.

I hope you like it!!

Ingredients

Makes 1 dozen

1 cup plus 2 tablespoons yellow cornmeal

1 cup all-purpose flour

2/3 cup sugar

1 tablespoon baking powder

Coarse salt

1/4 cup sunflower

4 tablespoons unsalted butter, melted

2 tablespoons mild honey

2 large eggs, lightly beaten

1 cup whole milk

Directions

Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. Whisk together cornmeal, flour, sugar, baking powder, and 1 1/4 teaspoons salt in a large bowl. Combine oil, butter, and honey; stir in eggs and milk. Stir oil mixture into cornmeal mixture. Divide batter evenly among baking cups.

Bake until tops are golden and a toothpick inserted into the centers comes out clean, about 18 minutes. Let cool for 10 minutes.