2 large eggs
1 cup light sour cream
6 tablespoons unsalted butter, melted, plus more for greasing
1/4 cup milk
1/3 cup honey
1 lemon zested, juiced
1/2 cup all-purpose flour
1 1/4 cups cornmeal
1 teaspoon baking powder
2 teaspoons salt
Preheat oven to 350 degrees F. Grease your muffin tray. Mixture is prepared in 2 parts – wet and dry. First prepare the wet mixture. In a large mixing bowl add and whisk eggs, sour cream, melted butter, milk, honey, lemon juice and zest. In a separate large mixing bowl combine all dry ingredients. Once the dry mixture is blended begin to add the wet mixture by folding into the dry mixture. As soon as both mixtures have blended spoon the mixture into the prepared muffin tray. Fill each cup about 2/3 to 3/4 full. Bake muffins for about 20 to 25 minutes, or until the top has a golden crust. When ready remove from the oven and let them cool slightly. Remove from tray and serve.
Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 20 to 25 minutes
Inactive Prep Time: 10 minutes
Ease of preparation: Easy
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