Breakfast Corn Muffins

This easy recipe for corn muffins hold a surprise filling. These are great for breakfast!

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 310 Calories

Ingredients

• 2 eggs
• ½ cup peanut butter
• ½ teaspoon salt
• ½ cup butter
• 1 ½ cups all-purpose flour
• ½ teaspoon baking powder
• ½ cup buttermilk
• ⅔ cup white sugar
• ¼ cup honey
• ¾ cup cornmeal
• 1 large ripe banana, cut into 1 inch slices

Recipe Instructions

Step 1

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Step 2

Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Combine cornmeal, flour, baking powder, and salt in a bowl.

Step 3

Beat the butter, honey, and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated.

Step 4

Fill each muffin cup about 1/3 full. Place a banana slice onto the batter in each cup and top with about 1/2 teaspoon of peanut butter, pressing down slightly to cover the banana. Continue to fill each muffin cup with batter, until the cup is 2/3 full.