Ingredients
1cupcornmeal
1cupbuttermilk
1cupall-purpose flour
1tspbaking powder
½tspbaking soda
½tspsalt
⅔cupapplesauce
¼cupbutter,melted
2tbsphoney
⅓cupgranulated sugar
2largeeggs
½cupsalted butter,softened
⅓cuphoney
¼cuppowdered sugar
Preparation
In a large mixing bowl, whisk together cornmeal and buttermilk until well blended, allow to rest at room temperature for 30 minutes. Preheat oven to 375 degrees F. In a bowl, whisk together flour, baking powder, baking soda and salt, set aside.
Add applesauce, melted butter, honey and sugar to cornmeal mixture and whisk until well combine. Mix in eggs. Stir in dry ingredients and whisk just until combine and no longer lumpy. Divide mixture evenly among 18 to 19 paper lined muffin cups filling each one ⅔ full.
Bake in preheat oven for 13 to 16 minutes until toothpick inserted into center of muffin comes out clean. Allow to cool completely if “frosting” with whipped honey butter, or serve warm slathered with whipped honey butter.
In a mixing bowl, with an electric hand mixer, whip together all ingredients for about 2 minutes or until light and fluffy.
