Honey Butter Poppers (Printable Version)

# What You'll Need:

→ Dry Ingredients

01 - 1/2 teaspoon salt
02 - 1 tablespoon baking powder
03 - 1/4 cup granulated sugar
04 - 1 cup all-purpose flour
05 - 1 cup cornmeal

→ Wet Ingredients

06 - 2 large eggs
07 - 1 cup buttermilk
08 - 1/4 cup honey
09 - 1/2 cup unsalted butter, melted

# Steps to Follow:

01 - Once you pull them out of the oven, let the poppers chill out on a wire rack for a bit, then dig in while they’re still cozy and warm.
02 - Slide the pan into your hot oven and bake for about 12–15 minutes. You’re looking for a toothpick that comes out clean from the middle.
03 - Drop scoops of that batter into the muffin tin, filling each one a little past halfway—don’t cram it too full.
04 - Dump the wet stuff into the bowl with the dry mix. Use a spoon and stir just enough to mix it up, but don’t get carried away.
05 - Whisk the melted butter, honey, buttermilk, and eggs together in another bowl until it all looks smooth.
06 - Grab your biggest bowl and toss in the salt, baking powder, sugar, flour, and cornmeal. Give it all a good mix.
07 - Crank your oven to 400°F (200°C). Quickly grease a 24-cup mini muffin pan so nothing sticks later.

# Additional Tips:

01 - Want them spicy or cheesy? Toss in shredded cheddar or a dash of cayenne for a tasty twist.
02 - Cool leftovers, then store 'em sealed up for a couple days on the counter—or pop them in the freezer to keep them longer.
03 - Amp up the flavor by slathering on some honey butter before serving.

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