cornbread muffins

Notes: I cut the sugar in half from the original recipe, so it leaves more room for other tasty things like jam or honey without a sugar overload.
I had excellent success substituting soymilk for milk and coconut oil for butter. I added an extra tsp or so of honey, but in retrospect, I could have left it out, and it still would have been fine.

Ingredients

• 3/4 cup yellow cornmeal
• 1-1/4 cups all-purpose flour, spooned into measuring cup and leveled-off
• 1 tablespoon baking powder
• 1/4 cup sugar
• 1 teaspoon salt
• 2 large eggs
• 2 tablespoons honey
• 3/4 cup milk 
• 1 stick (1/2 cup) unsalted butter, melted and cooled

Instructions

1. Preheat the oven to 350 degrees. Line a muffin pan with paper liners or spray with non-stick cooking spray. (I prefer to use non-stick cooking spray so the muffins get nice and crisp on the edges.)
2. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar and salt.
3. In a separate bowl, break up the eggs with a whisk. Whisk in the honey and then the milk. Add the milk mixture and melted butter to the dry ingredients. Stir until just blended. Do not overmix; it's okay if there are a few lumps. Spoon the batter evenly into the prepared muffin pan, filling each cup almost full. Bake for 17-20 minutes, or until the tops are set and golden. Cool the muffins for a few minutes in the pan, then serve warm.
4. 
   

Based on http://www.onceuponachef.com/2011/04/cornbread-muffins.html