Corn Muffins with Honey Butter |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 16 |
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I turn classic corn bread muffins into something special by serving them with a delicious honey butter. They appear on many of my menus.Suzanne Cleveland, Lyons, Georgia Ingredients:
1/4 cup butter, softened |
1/4 cup reduced-fat cream cheese |
1/2 cup sugar |
2 eggs |
1-1/2 cups fat-free milk |
1-1/2 cups king arthur unbleached all-purpose flour |
1-1/2 cups yellow cornmeal |
4 teaspoons baking powder |
3/4 teaspoon salt |
honey butter: |
1/4 cup butter, softened |
2 tablespoons honey |
Directions:
1. In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the milk. Combine the flour, cornmeal, baking powder and salt; add to creamed mixture just until moistened.
2. Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 400° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Beat butter and honey until blended; serve with warm muffins. Yield: 16 muffins (1/3 cup honey butter).
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