Buttermilk Corn Muffins


1 cup buttermilk

2 large eggs

4 Tablespoons butter

1/4 cup honey

1 teaspoon vanilla extract

1/2 teaspoon finely grated orange zest

1 cup fine cornmeal

1 cup all-purpose flour

1-1/2 teaspoons baking powder

1 teaspoon baking soda


Preheat oven to 375 degrees. Grease/Line a 12-cup muffin tin.  In a medium bowl, whisk together the buttermilk, eggs, butter, honey, vanilla, and orange zest.  In a separate medium bowl, whisk together the cornmeal, flour, baking powder and baking soda. Add the flour mixture to buttermilk mixture and stir until just combined.  Scrape the batter into the prepared muffin tin, filling the cups 3/4 full.  Bake for 12-15 minutes, until golden along the edges and a tooth pick comes out clean. Let the muffins cool in the pan for 5 minutes on a wire rack, then turn the muffins out when they're cool enough to handle. Makes 12 muffins