Yields approx. 15 muffins

Ingredients:

• 3 cups all-purpose flour

• 1 cup yellow cornmeal

• 2 tablespoons plus 1 teaspoon baking powder

• 1/2 teaspoon kosher salt

• 2 large eggs, at room temperature

• 1/2 cup granulated sugar

• 1/2 cup honey

• 1 1/2 cups milk of choice

• 1 cup unsalted butter, melted and cooled slightly

Directions:

Preheat the oven to 350°. Prepare two muffin pans by misting with nonstick oil spray. Set aside.

Combine flour, cornmeal, baking powder, and salt. Set aside.

In a large mixing bowl, add the eggs, sugar, and honey. Mix until eggs are fully beaten and all ingredients are thoroughly combined. Pour in the milk, followed by the melted butter. Mix well.

Add the flour mixture to the wet ingredients and mix until a batter forms, taking care not to over-mix. Use an ice cream scoop to evenly divide the batter into the muffin pans. Bake for 30-35 minutes, until tops are lightly browned, and a toothpick/cake tester comes out clean when inserted into the center of the muffins. Remove from the oven and cool slightly before removing muffins from the pans.