Honey Cornbread Muffins

We’re having a drop-dead gorgeous day today. The weather is spectacular. It’s the first time in months that I’ve enjoyed my quasi-daily walk outdoors – in fact, Monday’s walk so brutal I considered turning back after less than a block. I spent much of my time outside just revelling in the warm (ish) breeze, really just enjoying every second of it. It’s amazing what weather and sunshine can do for my psyche. Best medicine. If you’ve been cooped up all day, RUN, don’t walk to your nearest exit and get out into that beautiful fresh air.

Now to business. Muffin business. Does that sound risqué? No? Okay, I guess it’s just me then. Maybe it’s because I’ve eaten approximately 4 of them in less than 24 hours (sorry I’m not sorry), so I know that they really are risqué, and sinfully good. I used a heaping teaspoon of coarse sea salt, and it was the best idea I’ve had all week. I used the full amount of sugar and honey. I’ve been spreading them with butter, and dipping them in cheese-strewn minestrone soup. I also ate one for breakfast. I also ate one as a snack. Such is the blessing and the curse of living alone.

I first spotted these on Elise’s blog, and when I felt like baking something quickly last night they were the perfect recipe to make. I haven’t baked since I was home over reading week, and I actually got a little tingle of happiness when I pulled out my brightly coloured bowls and old wooden spoons. I can’t explain my love for baking. It runs in my family.

These muffins are really delicious. The sugar and salt probably help with that a lot, but their texture is really nice as well. I remember growing up our cornbread would always be crumbly (and I like it that way too!) but in the muffin form it holds up pretty well.

The original recipe is here.

PS. I’m not counting this toward my 2012 bread goal, because it doesn’t use yeast.

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