Author: Brittany - Hamama Success Team Member

Prep Time: 10 minutes

Cook Time: 20 - 25 minutes

Makes: 6 cornbread muffins

These muffins are not only super easy to make, but they are also incredibly delicious! To give these muffins a special Hamama kick, we added in some wasabi-mustard microgreens, but you can use whatever variety you’d like! These are the perfect accompaniment to soups & chilis and are fantastic just by themselves.

Ingredients:

• 1 cup cornmeal
• 1 cup flour (I used bread flour)
• 1 tsp baking powder
• ½ tsp baking soda
• Dash of salt
• ½ cup unsalted butter, melted
• 2 tbsp vegetable oil
• ⅓ cup packed dark brown sugar
• 3 tbsp honey
• 1 egg
• Dash of vanilla extract
• Dash of cayenne pepper (optional)
• 1 cup buttermilk, room temperature
• 2 jalapenos, chopped
• ½ cup of Wasabi Microgreens (or any type of microgreens you like)

Instructions:

1. Preheat the oven to 425⁰ and oil your muffin tin (or you can use cupcake liners).
2. Mix the cornmeal, flour, baking powder, baking soda, cayenne pepper, and salt together in a large bowl.
3. In a separate bowl, mixcooled melted butter, oil, brown sugar, and honey together until completely smooth and thick.
4. Add the egg and buttermilk to the wet mixture.
5. Mix the wet and dry ingredients together. Make sure not to overmix the batter!
6. Fold in the chopped jalapenos and microgreens.
7. Scoop the batter into the muffin tins and cook for 20 - 25 minutes. Depending on your oven, check the muffins around 15 minutes.
8. Remove the muffins and enjoy warm with some extra butter! These can also be eaten at room temperature!