Corn Muffins with Honey Butter
By HeatherS
Rate this recipe
4.3/5
(19 Votes)
1 Picture
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.
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