Gluten Free Honey Sweetened Corn Muffins

1 1/4 cup stone ground cornmeal
3/4 cup all-purpose flour or gluten-free flour blend
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 large eggs
3/4 cup (one 6-ounce cup) 2% or nonfat plain Greek yogurt
1/2 cup milk (I usually use nonfat; 2% or whole will work well, too)
1/4 cup honey (see note)
1/4 cup melted coconut oil or butter



1. Preheat the oven to 400 degrees.

2. Grease 13 My Baker’s Dozen Silicone Baking Cups

3. In a large bowl, whisk together the cornmeal, flour or gluten-free blend, baking soda, baking powder, and salt.

4. In a medium bowl, lightly beat the eggs. Add the yogurt, milk, honey, and melted coconut oil or butter and whisk to combine well.

5. Add the wet ingredients to the dry ingredients and fold together until just incorporated. The batter should be light and fluffy, so try not to stir too much and deflate the batter.

6. I like to use my ice cream scoop to fill the 13 Silicone Baking Cups 1/2 to 2/3 full.   Then bake 10-12 minutes or until the muffins are just cooked through. As all ovens vary, check a few minutes early; they will cook quickly at the high oven temperature and over-baking will create a dry baked good.

7. Serve warm with butter and/or your favorite jam, as desired. Once cooled, wrap and store any leftovers in the refrigerator. Gently reheat in the microwave. If you let them go a day or two and they seem dry, wrap in a damp paper towel and gently reheat in the microwave. This is my trick to freshen dried-out cornbread beautifully.

Notes: While I add 1/4 cup honey to make these muffins slightly sweet, you could use anywhere between 1 and 4 tablespoons, depending on your preference.

Recipe from The Fountain Avenue Kitchen and altered slightly to include My Baker’s Dozen Silicone Baking Cups.