Honey Wheat Corn Muffins

With the cold, snow, sleet, and wind our area has been experiencing lately, we have certainly been in the mood for hot tea and bowls of warm soup. Yesterday I made a batch of turkey chili (click here for recipe). This time, I actually prepared it on the stove top and transferred it to a slow cooker for a few hours. Our house was on various schedules yesterday so doing this made it more convenient  Whenever someone was ready for a bowl, it was there for em.

Typically, the family likes to have either tortilla chips or cornbread on the side with their chili so I decided to whip up some muffins. Once they were done and cooled, I simply put them in a bag on the counter so whoever wanted cornbread could just pop one in the microwave for a few seconds. Of course, the batter can be poured into a single pan to make bread, but this time I went for muffins.

As with most cornbread, its easy to add a few things to make it your own. Add spices and seasonings to amp up the flavor or even make it spicy with minced jalapenos. I personally don't think that making any kind of bread spicy is necessary but I know there are quite a few hot sauce addicts that would insist on it.

I am assuming you could probably figure this out by the title, but these corn muffins get some of their sweetness from honey with the help of white sugar as well. The amount that the recipe calls for is enough to add a mild honey flavor component with out tasting like you emptied a honeycomb. In addition, I use both all purpose flour and whole wheat flour. Again, the title should have helped you there. If you do not prefer whole wheat flour or you do not have it, using equal parts all purpose flour will work just as well. Another option would be white whole wheat flour.

I do not use paper liners for these. A muffin pan coated with cooking spray works fine. Keep in mind that this recipe makes about 9 muffins so you will have a few empty spots on your muffin pan. Fill them halfway with water to help the heat distribute evenly.

Honey Wheat Corn Muffins

1/2 Cup all purpose flour
1/2 Cup whole wheat flour
1 Cup yellow cornmeal
1/4 Cup white sugar
1 TBSP Baking powder
1 Cup low fat milk (1% or 2%)
1/4 Cup canola oil
1/4 Cup honey
2 Eggs, lightly beaten


Preheat oven to 375 degrees F. Lightly grease a muffin pan with cooking spray.

In a large bowl, combine the flours, cornmeal, sugar, and baking powder. If desired, you can add a few pinches of chili powder or other spices. In another bowl, combine the remaining ingredients. Make a well in the center of the dry ingredients and pour in liquids. Stir all is combined and incorporated but as with any muffins; do not over mix them.

Fill muffin cups no more than 3/4 full; fill empty spots halfway with water.  If you are using a standard muffin pan for twelve, for will have a few of them.

Bake until lightly browned, about 15-18 minutes depending on how big you made them. Remove from oven and let sit for a few minutes. Run a knife around the sides (unless you used liners) and carefully pull them out.  Transfer to a wire rack to cool completely.