Yields 3 dozen muffins
3 cups all-purpose flour
1½ cups yellow cornmeal
1¼ cups sugar
1 tablespoon plus 1 teaspoon salt
3 tablespoons plus 3 teaspoons baking powder
1 teaspoon baking soda
½ cup local honey
½ cup sour cream
3½ sticks butter
1 2/3 cups buttermilk
1 large yellow onion, sautéed and puréed
¼ cup chopped chives
2 tablespoons smoked paprika
Sift all dry ingredients. Mix well.
Melt butter and simmer on low heat, stirring from bottom regularly until butter is golden brown. (It may foam slightly. Careful not to burn. There is a fine line between brown and burnt.)
Combine honey, sour cream, eggs and buttermilk and mix well.
Chop yellow onion and sauté until translucent. Purée in food processor and set aside.
Combine wet mixture and onion with dry ingredients and mix lightly.
Add brown butter, paprika and chives to the rest of the ingredients and mix thoroughly.
Butter muffin tins and with a scoop, fill tins.
Bake at 350° until muffins are golden brown.