Corn Muffins with Honey Butter |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 24 |
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There's an interesting country story behind this recipe. I've worked at our local Farm Bureau office for 15 years. A friend on our women's committee developed it to give people new ideas for using farm commodities. I especially like preparing these muffins for my family on a winter night—along with a big pot of chili, they make for a very hearty meal! My husband and I have a farrow-to-finish hog operation here on the farm where he was born. We also grow several crops. One son farms with us, we have a grown daughter and our other son just graduated from high school. Ingredients:
2 cups king arthur unbleached all-purpose flour |
2 cups yellow cornmeal |
1 cup nonfat dry milk powder |
1/4 cup sugar |
2 tablespoons baking powder |
1 teaspoon salt |
1/2 teaspoon baking soda |
2-2/3 cups water |
1/2 cup butter, melted |
2 eggs, lightly beaten |
1 tablespoon lemon juice |
honey butter: |
2 tablespoons honey |
1/2 cup butter, softened |
Directions:
1. In a large bowl, combine the flour, cornmeal, milk powder, sugar, baking powder, salt and baking soda. In a small bowl, combine the water, butter, eggs and lemon juice; stir into dry ingredients just until moistened.
2. Fill greased muffin cups two-thirds full. Bake at 425° for 13-15 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
3. In a small bowl, beat honey and softened butter until smooth. Serve with warm muffins. Yield: 2 dozen.
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