These are a childhood favorite of mine. We used to wait for them to come out of the oven, spread (a lot) of butter on them and quickly gobble them down while they were still warm.
Cornbread Muffins
Makes 12 muffins
200g yellow cornmeal
100g plain flour
2tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
200g yogurt
100g milk
60g butter, melted
2 eggs
1tbsp honey
Preheat your oven to 200ºC. Lightly grease your muffin tin. Mix all your dry ingredients together in a large bowl. Whisk together your remaining ingredients and add in your dry mixture. Stir to evenly combine and spoon into your muffin tin, filling each cup about three-quarters full. Bake for 15 minutes until lightly browned and a knife inserted into the centre comes out clean.
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