Sweet Cornbread Muffins Ready in 28 Minutes

Instructions:

1. Preheat your oven to 400°F (200°C) and grease your 12 cup muffin tin.
2. In a large bowl, combine 125g cornmeal, 125g flour, 100g sugar, 1 tbsp baking powder, and ½ tsp salt. Mix until no lumps remain.
3. Melt the 115g butter and let it sit for 2 minutes.
4. In a separate jug, whisk the buttermilk, honey, egg, and melted butter. Look for a smooth, pale yellow liquid.
5. Pour the wet mixture into the dry bowl.
6. Using a spatula, fold the ingredients together just until the flour disappears. The batter should look slightly lumpy.
7. Fill each muffin cup about ¾ of the way full.
8. Slide the tin into the oven for 18 minutes. Bake until the edges are golden and a toothpick comes out clean.
9. Let the muffins sit in the tin for 5 minutes.
10. Move them to a wire rack to finish cooling. Wait for the steam to dissipate before eating.