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Breakfast Corn Muffins
Breakfast Corn Muffins
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
55 minutes
Peanut butter and banana-filled corn muffins.
Ingredients:
  • 0.75 cup cornmeal
  • 1.5 cups all-purpose flour
  • 0.5 teaspoon baking powder
  • 0.5 cup butter
  • 0.25 cup honey
  • 0.66666668653488 cup white sugar
  • 0.5 cup buttermilk
  • 1 large ripe banana, cut into 1 inch slices
  • 0.5 cup peanut butter
Instructions:
  • Preheat the oven to 400°F (200°C) and prepare a 12-cup muffin tin with greased cups or paper liners. Mix together cornmeal, flour, baking powder, and salt in a bowl.
  • Using an electric mixer, blend butter, honey, and sugar in a large bowl until light and fluffy. Add eggs one at a time, ensuring each one is fully mixed in before adding the next. Alternate adding flour mixture and buttermilk, mix until just combined.
  • Fill each muffin cup one-third full with batter. Add a banana slice on top of the batter in each cup and top with half a teaspoon of peanut butter, pressing slightly to cover the banana. Continue filling each cup with batter until two-thirds full.
  • Place in the oven already heated until a toothpick inserted in the middle comes out clean, about 20 to 25 minutes. Let it cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

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