Honey Cornbread Muffins

Image Credit: REAL SIMPLE

Makes 12 muffins
Hands-On Time: 10m
Total Time: 45m
Ingredients
4 tablespoons soy margerine (1/2 stick), melted, plus more for the pan
1 1/4 cups all-purpose flour, spooned and leveled
3/4 cup cornmeal
1 1/2 teaspoons baking powder
1 teaspoon sea salt
1/2 teaspoon baking soda
2 large eggs
1 cup soymilk
1 tsp white vinegar
1/3 cup honey

Directions
1.Heat oven to 375° F. Butter a 12-cup muffin tin.
2.In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and baking soda.
3.In a large bowl, whisk together the eggs, buttermilk, honey, and melted butter. Add the flour mixture and stir to combine.
4.Divide the batter among muffin cups and bake until golden brown and a toothpick inserted into the center of a muffin comes out clean, 30 to 35 minutes.

I tweaked the original recipe because one of my family members has a milk protein allergy. The orginal recipe calls for real unsalted butter, & buttermilk. I swapped those out for soy margarine & soymilk with white vinegar.

Thanks to
realsimple.com
for the inspiration for the recipe.