Name: Rosemary Honey Cornbread Muffins
Prep time: 5 min
Cook time: 13 min
Total time: 20 min
Ingredients: 1 package Jiffy corn muffin mix (8.5 oz); 3/4 cup all purpose flour; 1 tbl baking powder; 1/3 cup sugar; 1 tsp salt; 1 cup buttermilk (or 1 cup milk with 1 tbl vinegar – let this sit for 5 minutes before combining with the dry ingredients); 2 eggs; 1/2 stick butter, melted; 1/4 cup honey; 1 small can sweet corn, drained (8.75 oz); 2 tbl rosemary, chopped

Ingredients

1 package Jiffy corn muffin mix (8.5 oz)

3/4 cup all purpose flour

1 tbl baking powder

1/3 cup sugar

1 tsp salt

1 cup buttermilk (or 1 cup milk with 1 tbl vinegar – let this sit for 5 minutes before combining with the dry ingredients)

2 eggs

1/2 stick butter, melted

1/4 cup honey

1 small can sweet corn, drained (8.75 oz)

2 tbl rosemary, chopped

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Instructions

Pre-heat oven to 375 degrees.

In a mixing bowl, combine the jiffy mix, baking powder, flour, sugar and salt. Mix the wet ingredients and rosemary in another bowl, whisking to combine. Slowly add the wet to the dry until just mixed.

Line a muffin tin with liners and fill the cups 3/4 of the way and bake for 12-15 minutes, or until the tops are golden.