Corn Muffins

A very hearty and delicious savory muffin. Good with Mexican dishes. Also great with a salad for a light meal.

1 tablespoon honey
3 tablespoons butter
2 cups flour
1 1/2 cups cornmeal
2 teaspoons baking powder
1/3 cup sugar
1 teaspoon salt
1/2 teaspoon pepper
3 eggs
1 1/2 cups milk
2/3 cup frozen corn niblets
1 red pepper, diced
1 cup grated mozzarella cheese

Melt honey and butter together. Set aside.

In a large mixing bowl, combine flour, cornmeal, baking powder, sugar, salt and pepper.

Beat eggs. Stir in milk. Add to flour mixture along with honey-butter and stir to moisten. Fold in corn, red pepper and cheese.

Spoon into greased muffin tins. Bake at 375 degrees F. for 25 to 30 minutes.