INSTANT POT MOIST CORNBREAD MUFFINS

Steps:

• Generously spray 2 silicone molds with non-stick spray and set aside.
• In a medium-size bowl, whisk to combine flour, cornmeal, baking powder, baking soda, cinnamon, and salt.
• In a separate bowl whisk to combine eggs, milk, honey, yogurt, butter, and vanilla.
• Add dry ingredients to wet ingredients and mix just until combined.
• Use an ice cream scoop (that measures about 1/4 cup) to divide all the batter into the molds.
• Stack one of the filled molds on top of a trivet. Place 3-4 narrow mason jar lids on top followed by the second silicone mold.
• Pour 1 cup water into the pressure cooker pot and place the trivet and filled silicone molds inside.
• Secure the lid and turn pressure release knob to a sealed position.
• Cook at high pressure for 5 minutes.
• When cooking is complete, use a natural release for 3 minutes and then release any remaining pressure.
• Let the cornbread muffins cool if needed for handling.
• Use a knife or spoon to scrape around each muffin to release it, then turn them over on to a cooling rack.
• Enjoy warm as is or topped with butter, jam, or honey.
• Store extras in a sealed container in the refrigerator for 3-4 days or in the freezer for 3 months.