Prep Time: 12 minutes
Bake Time: 12-23 minutes
Make Again: Yes
Recipe Source: Whole Grain Baking
My bake times have a wide range, because I made these muffins in a muffin-top pan, and they baked very quickly.
I almost didn't make these, because I don't often like corn muffins, unless filled with lots of fat. But the "milk and honey" drew me in, and I'm glad I tried them. These are very, very good, with a little sweetness, but not too much. And you would never know they were made with whole wheat. I will definitely use this recipe again to go with soups.