Breakfast Corn Muffins

Directions

1. 1
   Preheat an oven to 400 degrees F (200 degrees C).
2. 2
   Grease 12 muffin cups, or line with paper muffin liners.
3. 3
   Combine cornmeal, flour, baking powder, and salt in a bowl.
4. 4
   Beat the butter, honey, and sugar with an electric mixer in a large bowl until light and fluffy.
5. 5
   The mixture should be noticeably lighter in color.
6. 6
   Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next.
7. 7
   Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated.
8. 8
   Fill each muffin cup about 1/3 full.
9. 9
   Place a banana slice onto the batter in each cup and top with about 1/2 teaspoon of peanut butter, pressing down slightly to cover the banana.
10. 10
    Continue to fill each muffin cup with batter, until the cup is 2/3 full.
11. 11
    Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
12. 12
    Cool in the pans for 10 minutes before removing to cool completely on a wire rack.