BENGINGI
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Easy Cornbread Muffin
cook:
45 min
0.0
(1)
Whoever’s still making sheet tray cornbread clearly doesn’t value personal space—or crispy muffin edges. These are loaded with cheddar and jalapeños (because “just a little” isn’t in my vocabulary), made rich with butter and buttermilk, and baked in muffin tins so everyone gets their own golden, fluffy bite. I split one open, added a chunk of butter and a drizzle of hot honey… and yeah, that’s the story. Pure summer joy!
12 muffins
US
original
metric
Ingredients
240 gr buttermilk
120 gr all purpose flour
120 gr fine cornmeal
113 gr butter, melted
113 gr shredded cheddar
50 gr brown sugar
45 gr honey
30 gr extra virgin olive oil
5 gr baking powder
3 gr baking soda
3 gr salt
1 egg
2 bunches scallions
2 jalapeños
Butter (for serving)
Hot honey (for serving)
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