The Best Recipes: Breakfast Corn Muffins

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Breakfast Corn Muffins

"This easy recipe for corn muffins hold a surprise filling. These are great for breakfast!"

Ingredients :

• 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

Instructions :

Prep : 25M	Cook : 12M	Ready in : 55M

• 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 onto 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.

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