Corn Muffins with Honey Butter

Photo by Heather S.
Adapted from tasteofhome.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

dozen

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Adapted from tasteofhome.com

Ingredients

  • 2

    cups 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

    Eggland's Best Eggs, lightly beaten

  • 1

    tablespoon lemon juice

  • HONEY BUTTER:

  • 2

    tablespoons honey

  • 1/2

    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.

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