Cornbread Muffins

Busy days don't leave me much time to cook dinner.  Although generally less exciting than a freshly prepared meal, it's always great to pull something home-cooked out of the freezer and know that when work/exercise/errands end all I have to do is reheat on the stove top (or microwave).  We had some leftover turkey chili in the freezer this week, and after a full days work, spin class, and walking/jogging with little Georgia, these leftovers made for a quick and easy dinner.  To make things more exciting, and in an attempt to bulk up the meal for my hunnie, I decided to make cornbread muffins.  Unlike my buttermilk cornbread, this recipe is on the lighter side (no buttermilk needed).  Not to mention, I was able to throw these together in under an hour as I got ready for work yesterday morning.  These cornbread muffins have the potential to rejuvenate just about any plate of leftovers without spending hours in the kitchen.

Cornbread Muffins
1 egg
1 cup 2% milk
1 tablespoon honey
1 cup cornmeal
1 cup all-purpose flour
2 teaspoon baking powder
1/2 teaspoon salt

Preheat oven to 375 degrees Fahrenheit.  Lightly grease muffin tin with shortening.  In mixing bowl, beat together egg and milk with a fork or whisk.  Then whisk in honey.  Pour all dry ingredients into bowl with wet ingredients and mix until well combined.  Fill muffin cups 3/4 of the way full with batter.  Bake for 25 minutes or until a toothpick inserted into the center of muffin comes out clean.  Let muffins cool; then use knife to loosen muffins from tin.  Yields 6-8 muffins.

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