Corn muffins with honey butter
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All-purpose flour |
| 2 | cups | Yellow cornmeal |
| 1 | cup | Dry milk powder |
| ¼ | cup | Sugar |
| 2 | tablespoons | Baking powder |
| 1 | teaspoon | Salt |
| 2 | tablespoons | Honey |
| ½ | cup | Butter, softened (no |
| ½ | teaspoon | Baking soda |
| 2⅔ | cup | Water |
| ½ | cup | Butter ormargarine, melted |
| 2 | Eggs, beaten 1 tablespoon lemon juice substitutes) | |
Directions
HONEY BUTTER
In a bowl, combine flour, cornmeal, milk powder, sugar, baking powder, salt and baking soda. Add water, butter, eggs and lemon juice; stir until dry ingredients are moistened. Spoon into 24 greased muffin cups. Bake at 425! for 13-15 minutes. In a small mixing bowl, beat together honey and softened butter. Serve with the muffins. Yield: 2 dozen.
From the files of Al Rice, North Pole Alaska. Feb 1994