Breakfast Corn Muffins

This easy recipe for corn muffins hold a wonder filling. These are omnipresent terrible for breakfast!

The ingredient of Breakfast Corn Muffins

1. u00be cup cornmeal
2. 1u2009u00bd cups all-purpose flour
3. u00bd teaspoon baking powder
4. u00bd teaspoon salt
5. u00bd cup butter
6. u00bc cup honey
7. u2154 cup white sugar
8. 2 eggs
9. u00bd cup buttermilk
10. 1 large ripe banana, cut into 1 inch slices
11. u00bd cup peanut butter

The instruction how to make Breakfast Corn Muffins

1. Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line when paper muffin liners. improve cornmeal, flour, baking powder, and salt in a bowl.
2. Beat the butter, honey, and sugar next an electric mixer in a large bowl until vivacious and fluffy. The join up should be noticeably lighter in color. ensue the room-temperature eggs one at a time, allowing each egg to mix into the butter union in advance adding the next. Pour in the flour mix alternately later than the buttermilk, mixing until just incorporated.
3. Fill each muffin cup approximately 1/3 full. Place a banana slice onto the swear in each cup and culmination following about 1/2 teaspoon of peanut butter, pressing by the side of slightly to cover the banana. Continue to fill each muffin cup subsequent to batter, until the cup is 2/3 full.
4. 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 upfront removing to cool totally utterly in this area a wire rack.

Nutritions of Breakfast Corn Muffins

calories: 310.4 calories
carbohydrateContent: 41 g
cholesterolContent: 51.7 mg
fatContent: 14.4 g
fiberContent: 1.7 g
proteinContent: 6.5 g
saturatedFatContent: 6.4 g
servingSize:
sodiumContent: 244.7 mg
sugarContent: 20 g
transFatContent:
unsaturatedFatContent: