Corn Muffins with Honey Butter

By HeatherS

Ingredients

• HONEY BUTTER:
• 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
• 2 tablespoons honey
• 1/2 cup butter, softened

Details

Servings 2
Adapted from tasteofhome.com

Preparation

Step 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.

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.