1/2cupsalted butter, melted and cooled slightly(1 stick)
For serving: Butter and honey
Preheat the oven to 350°F. Butter or spray a 12-cup muffin pan with non-stick spray and set aside. Pour 3/4 cup milk into a measuring cup and then whisk in the honey and eggs.
In a large bowl, mix together the flour, cornmeal, sugar, baking powder and salt. Add in the milk mixture and stir just until combined. Then stir in the melted butter. Be careful not to over mix.
Pour batter into muffin pans (each cup should be about 3/4 full). Bake at 350°F for 17-20 minutes, or until muffin tops are nice and golden and a toothpick comes out clean. Remove from oven and allow to cool slightly before serving.
Best served warm with a little butter and honey (if desired) on top.
To freeze: Let cool completely, then wrap in aluminum foil or place in a freezer bag. Store in freezer for 1-2 months.
Thawing: Place in refrigerator overnight or thaw at room temp until soft and fluffy (no longer frozen).
Reheating: Re-wrap in aluminium foil and place in oven at 350°F until warmed throughout.