These are delicious. Just the right amount of sweet from the honey and they actually have corn in them! Make them to go with your dinner, your barbecue, your salad or just to snack on. I like the mini-muffin size because I’m pretty sure they don’t have calories in them. . . . . just like broken cookies don’t have calories! Seriously, people will try a mini-muffin with their meal when a regular muffin looks like too much. They may even have a second. We call them “poppers” because you can easily pop them into your mouth.
And don’t make these into those jumbo muffins. Just. Don’t. The mini-muffins are much more fun!
If you really want to have a treat, soften butter and mix honey with it to make a honey butter spread for the muffins. Spread a little on one and eat it while it’s still warm. Yum. I think I can count the times I’ve had to actually buy honey on one hand. My dad always had bee hives on the farm and the bee farm would always give him a case of honey for the use of his land. It’s still my favorite honey. My grandfather ate honey every day and always told us that’s what kept him young! I’m counting on it.
1/2 cup butter
2/3 cup sugar
1/4 cup honey
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
3/4 cup yellow cornmeal
1/2 cup milk
3/4 cup frozen corn
Preheat oven to 375 degrees. Cream together butter, sugar, honey, eggs and salt in a large bowl.
Add flour, cornmeal and baking powder and blend thoroughly – add milk. Add corn to mixture (by hand if you’re using a mixer for this – I usually mix all by hand for this recipe).
Make sure to spray muffin tins with nonstick spray – bake until golden brown. About 20-25 minutes for regular muffins and 15 minutes for mini-muffins. Set your timer and keep an eye on them. I found this recipe on www.food.com but they indicated that it was originally from http://www.TopSecretRecipes.com. and was a copycat of the corn muffins at the Kenny Rogers Roasters restaurants, which are no longer around.