Corn Muffins with Honey Butter Recipe

By punk

taste of home


Nutritional Facts

1 muffin with 1 teaspoon honey butter equals 198 calories, 7 g fat (4 g saturated fat), 45 mg cholesterol, 285 mg sodium, 29 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.
Directions

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.
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).

Originally published as Corn Muffins with Honey Butter in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p114

Ingredients

• HONEY BUTTER:
• 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 all-purpose flour
• 1-1/2 cups yellow cornmeal
• 4 teaspoons baking powder
• 3/4 teaspoon salt
• 1/4 cup butter, softened
• 2 tablespoons honey

Details

Preparation time 20mins
Cooking time 20mins

Preparation

Step 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.
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).