• 1 ¼ cups all-purpose flour
• 3/4 c. cornmeal
• ¼ cup plus 2 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 large eggs
• 2 tablespoons liquid honey
• ¾ cup milk
• ½ c. unsalted butter, melted and cooled

1. Preheat oven to 350 degrees F. Spray a muffin tin with non-stick cooking spray.
2. In a medium bowl, break up eggs with a whisk. Whisk in the honey and milk. Set aside.
3. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
4. Add the milk mixture and the melted butter to the dry ingredients. Whisk just until blended.
5. Spoon batter evenly into the prepared muffin tin, filling each cup about ¾ full.
6. Bake for 17-20 minutes or until tops are set and golden. (Note that muffins will not dome.)
7. Cool the muffins for a few minutes in the pan, then serve warm.

Optional
Spray an 8” square cake pan with non-stick spray and bake for 25-30 minutes.