Preheat oven to 200 degrees C (400 degrees F). Place cupcake liners in a 12-cup muffin pan. Set aside.
In a large bowl, mix together your dry ingredients—cornmeal, flour, baking powder, baking soda, brown sugar, white sugar, salt, fennel seeds.
In a separate bowl, whisk the wet ingredients together—buttermilk., eggs, ghee, honey.
Pour the wet ingredients into the dry and stir until you no longer see any streaks of flour. Fold in the walnuts.
Distribute batter evenly into the cupcake liners. Sprinkle with coarse sugar. Bake for 15-20 minutes. Muffins are done when they spring back when lightly touched or when a toothpick inserted in the center comes out clean.
1 - Walnuts and/or fennel seeds can be omitted if desired.
2 - Best served warm.
3 - Try putting a bit of butter on top just before eating, you'll thank me later.