While we will often enjoy these as an easy breakfast with yogurt and fruit, our favourite way to enjoy fresh cornbread muffins is as an afternoon snack with tea. My kids love to sit and nibble their slightly sweet, buttered muffins while sipping red rooibos tea from grown-up breakable mugs.
- 1/2 cup butter
- 2/3 cup white sugar
- 1/4 cup real maple syrup (or honey)
- 1/2 tsp salt
- 2 eggs
- 1 1/2 cups flour
- 3/4 cup cornmeal
- 1/2 tsp baking powder
- 1/2 cup milk
In a small bowl, make Cinnamon sugar by combining:
- 1/3 cup sugar
- 1 Tbsp cinnamon
Grease a muffin tin and divide half of the batter between the 12 greased muffin cups. Sprinkle each muffin with about a 1/2 tsp of cinnamon sugar. Top muffins with the remaining batter, and then another 1/2 tsp of cinnamon sugar.
Bake in a 400 degree oven for 15-18 minutes, until a toothpick inserted in the centre comes out crumbly but not gooey.
Let cool in pan for a couple minutes, and then serve warm with butter and tea.
[This is day 18 in a 31 day series about celebrating autumn. Click here for more Autumn recipes and ideas!]