Honey Cornbread Muffin

These cornbread muffins are extremely versatile and can be made days ahead of time and stored in an airtight container. Even more importantly however, they're moist! For some reason, the result of many cooks' attempts to create cornbread is a combination of dry and flavorless bread. This recipe will provide 12 regular sized muffins.

**A handy way to measure things like molasses, honey, and maple syrup, spray your measuring cup with baking spray before pouring in the ingredient and it will pour out much easier.

1 cup yellow cornmeal
1 cup all purpose flour
1 tablespoon baking powder (yes, a tablespoon is correct)
1/3 cup sugar
1 teaspoon salt
1 cup soymilk
2 eggs
1/4 cup earth balance butter replacement
1/4 cup honey

Preheat the oven to 400. Melt the butter and let cool. In a large bowl, mix together the cornmeal, flour, baking powder, sugar, and salt. Then in a medium bowl, combine everything but the butter. While whisking the wet ingredients, slowly pour in the butter. Don't be concerned if the butter solidifies in little balls because it will melt while cooking and produce steam.

Stir in the wet ingredients to the dry ingredients just until incorporated. Now here comes the trick that I picked up from Alton Brown. Once the batter is made, it's best to scoop out the batter into the muffin tin and then let it sit for a half hour. DO NOT TOUCH THIS once you have dolled it out. The baking powder will begin to work its chemical magic and produce little bubbles throughout the batter that will give it a more even rise that will stay risen after baking.

After the batter has rested for a half hour, bake for about 15 minutes until golden brown.