I'm back with another Baked Sunday Mornings post today! This time around, we made Honey Corn Muffins, an easy, delicious muffin if ever there was one. Perfect for breakfast, lunch, or as an accompaniment with dinner, these little cuties taste like cornbread with a glossy sheen from the honey. They're good at room temperature, but they're phenomenal when they're warm.
I have really grown to love cornbread lately, but making these muffins made me realize something; I think I like my cornbread savory, rather than sweet. These were scrumptious, don't get me wrong. But I had to think of them like a sweet muffin in order to fully embrace them. When I thought of them as a corn muffin, I found myself wishing I had cut down the sweetness in the recipe. If I make these again, I think I will still add the honey, but omit the brown sugar. I just don't think they need both.
I'm really glad I made these; otherwise, if it weren't for the blogging group, I may have overlooked them completely. And that would have been a shame! To see if the other members of the group liked these, head on over to the blogroll, here.
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