Ingredients
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
⅓ cup white (granulated) or light brown sugar
1 tsp kosher salt
2 tbsp Sabatino Tartufi Truffle Honey
1 large egg
1 cup milk, preferably whole or 2%4 tbsp butter, melted
1 cup all-purpose flour
1 tablespoon baking powder
⅓ cup white (granulated) or light brown sugar
1 tsp kosher salt
2 tbsp Sabatino Tartufi Truffle Honey
1 large egg
1 cup milk, preferably whole or 2%4 tbsp butter, melted
Method
- Preheat oven to 400 degrees F / 204 degrees C
- Prepare a muffin pan with nonstick spray or lightly coat with 1 tbsp of canola oil. Alternatively, line muffin pan with muffin liners and lightly coat with nonstick spray
- In a large bowl, whisk together cornmeal, flour, baking powder, sugar, and salt
- In a medium bowl, whisk together egg, milk, melted butter and truffle honey
- Pour wet ingredients into large bowl with dry ingredients and stir gently to combine. Do not over mix, as this will lead to a tougher texture
- Pour or spoon batter into prepared muffin pan, filling about ⅔ of the way full
- Bake in preheated oven for 18-20 minutes. To test doneness, insert a toothpick or knife into a muffin. If it comes out clean, the muffins are done
- Remove muffins from oven and allow to cool for 5-10 minutes before serving
- Serve with extra Truffle Honey on the side
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