Its time for Secret Recipe Club again - I love being part of this fun club! My favorite part of the SRC is assignment day - I love when I get that e-mail in my inbox with the link to the blog that I get to choose my recipe from. I also love that most of my assignments have all come from blogs I have never been to before, it's really a great opportunity to find some fabulous bloggers out there and some delicious recipes. If you are not familiar with exactly how this club works, you can stop by the website and learn all about it - maybe even join in! Basically you are (secretly) assigned a blog to checkout, browse through their recipes, choose one to make and blog about it. It's a lot of fun!
This month I was assigned another new to me blog, Food Ramblings. Elizabeth had so many great recipes to choose from for breakfast this morning we almost made these Chocolate Waffles. And I have already added this Baked Salmon to next weeks menu - yum! IN the end I decided to make the Honey Corn Muffins because I thought they would be great to have as a quick grab and go breakfast this week.
I have to admit to you all - I actually am not a huge corn muffin fan but I do love some honey - so I figured I would give this a try. I am so glad I tried it and I have decided to make another batch to bring to work with me, my coworkers would gobble these up. I highly recommend you give these a try....enjoy!!
recipe from Food Ramblings
1 cup flour
3/4 cup cornmeal
1/3 cup sugar
2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup skim milk
*1/4 cup vegetable oil
1 teaspoon vanilla
1/2 cup honey
Preheat oven to 400 degrees. Line a Muffin tin with cupcake liners or spray with cooking spray.
Combine the flour, cornmeal, sugar, baking powder, and salt in a mixing bowl. Add in the egg, milk, vanilla, and oil *(confession - I accidently left out the oil and these still came out great!) Stir the batter until moistened, do not over mix, the batter should be lumpy. Stir in the honey.
Pour the batter into the muffin tins to about 2/3 full. Bake for 20 minutes or until golden brown and a toothpick comes out clean.