Breakfast Corn Muffins

01Method

1. 1

   Heat the oven to 400°F (200°C). Prepare a 12-cup muffin tin by greasing each cup or fitting them with paper liners. In a bowl, whisk together the cornmeal, flour, baking powder, and salt.

2. 2

   Using an electric mixer, cream the butter, honey, and sugar in a large bowl until pale and fluffy. Add the eggs one at a time, fully incorporating each before the next. Alternate adding the dry mixture and the buttermilk, stirring only until the batter comes together.

3. 3

   Spoon batter into each muffin cup to about one-third of its depth. Lay a banana slice on top of the batter in each cup, then press a small dollop of peanut butter over it. Add more batter on top until each cup is roughly two-thirds full.

4. 4

   Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Allow the muffins to rest in the pan for 10 minutes, then transfer to a wire rack to finish cooling.