Sunday, April 6, 2008

Sour Cream and Lemon Honey Corn Muffins

Recipe courtesy Danny Boome Ltd modified to be gluten free

6 tablespoons unsalted butter, melted, plus more for greasing
2 large eggs
1 cup light sour cream
1/4 cup milk
1/3 cup honey
1 lemon, zested and juiced
1/2 cup pamelas baking mix
1 1/4 cups cornmeal
2 teaspoons salt

Preheat oven to 350 degrees F. Grease your muffin tray.
Mixture is prepared in 2 parts - wet and dry. First prepare the wet mixture. In a large mixing bowl whisk together eggs, sour cream, melted butter, milk, honey, lemon zest and juice. In a separate large mixing bowl combine all dry ingredients. Once the dry mixture is blended begin to add the wet mixture by folding into the dry mixture. As soon as both mixtures are blended spoon the mixture into the prepared muffin tray. Fill each cup about 2/3 to 3/4 full. Bake muffins for about 20 to 25 minutes, or until the top has a golden crust. When ready, remove from the oven and let them cool slightly. Remove from tray and serve

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