Corn Muffins with Honey Butter

Corn Muffins with Honey Butter

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    dozen


Ingredients

  • 2

    cups all-purpose flour

  • 2

    cups yellow cornmeal

  • 1

    cup nonfat dry milk powder

  • ¼

    cup sugar

  • 2

    tablespoons baking powder

  • 1

    teaspoon salt

  • ½

    teaspoon baking soda

  • 2-⅔

    cups water

  • ½

    cup butter, melted

  • 2

    Eggland's Best Eggs, lightly beaten

  • 1

    tablespoon lemon juice

  • HONEY BUTTER:

  • 2

    tablespoons honey

  • ½

    cup butter, softened

Directions

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. 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. In a small bowl, beat honey and softened butter until smooth. Serve with warm muffins. Yield: 2 dozen.


Nutrition

Facebook Conversations