Orange Blossom Honey Corn Mini Muffins

From this year’s popping corn crop, I dried half of the kernels in the oven and then milled them in a coffee bean grinder. The coffee bean grinder allows me to create course to fine milled corn meal. Because I love the flavor of the corn meal, but do not want large bits of the corn, I milled the kernels pretty fine.

One of my favorite places to get honey is from the West Virginia Veteran Produced Honey. All around the Berkeley County area (and beyond), you will see them set up along the roadside, at local craft shows or other events, and in the local farm markets. They have a nice variety of honey.

For this recipe, I picked up some Orange Blossom Honey. This honey is a combination of California orange blossoms and West Virginia honey. How great is that?! If you try this recipe, pick your favorite honey and see how it goes.

What you will need…

Print

Ingredients

• non-stick cooking spray

• 6 tbsp unsalted butter (melted)

• 2 tbsp vegetable oil

• 1/2 cup sugar

• 2 large eggs (room temperature)

• 2 tbsp orange blossom honey

• 1 3/4 cups unbleached all-purpose flour

• 1 cup fine yellow cornmeal

• 2 tsp baking powder

• 1/2 tsp fine sea salt

• 1 cup buttermilk (room temperature)

• sdanding sugar (optional)

What to do…

Print

Directions

• Preheat the oven to 400 degree F. Lightly grease the wells of mini muffin pan with non-stick cooking spray.
• In a medium bowl, whisk butter, oil, honey, and sugar until well combined.
• Add the eggs one at a time and whisk to combine.
• In another medium bowl, whisk the flour, cornmeal, baking powder, and salt to combine.
• Add half of the flour mixture to the wet ingredients and stir with a rubber spatula to combine.
• Slowly stir in the buttermilk to combine, and then add the remaining flour mixture and stir well to combine.
• Fill each muffin pan well about 3/4 of the way full. Sprinkle with sanding sugar (optional).
• Bake for about 15 minutes, rotating the pan halfway through the baking process.
• Remove and let stand inside the pan for 5 minutes, then remove the mini muffins from the pan.

The muffins are best served warm. You can make a honey butter to spread on the muffins by softening a stick of butter and mixing in 2 – 3 tbsp of orange blossom honey. You can also serve with your favorite jam. I love this recipe. Talk about just the right touch of sweetness. These mini muffins do not disappoint. Made from homegrown corn for a fresh bite of heaven.