Lemon and Honey Muffins


  • 1 cup all-purpose flour
  • 1 cup yellow corn meal
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/3 cup sugar
  • ¼ cup Lemon Olive Oil
  • ¼ cup honey
  • 1 cup milk
  • 2 large eggs and 1 egg yolk



Place oven rack in middle position and preheat oven to 375 degrees F.  Place 12 paper cupcake liners into muffin tins. In a medium-sized bowl, combine and whisk the five dry ingredients: cornmeal, flour, sugar, baking powder and salt.

In a separate bowl, combine and whisk together the four wet ingredients: eggs (two whole eggs, one yolk), milk, lemon EVOO and honey.

Create a well in the dry ingredients.  Slowly pour all the wet ingredients into the dry ingredients.  Stir just until combined; don’t over-mix.

Pour into muffin tins evenly dividing the batter among the 12 cups.

Bake until muffin tops are golden brown, about 18-20 minutes.  Cool before serving.