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Corn Muffins with Honey Butter Recipe

I turn classic corn bread muffins into something special by serving them with a delicious honey butter. They appear on many of my menus.—Suzanne Cleveland, Lyons, Georgia

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Corn Muffins with Honey Butter Recipe

Prep: 20 min. Bake: 20 min.

Yield: 16 Servings

20 20 40

Ingredients

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
HONEY BUTTER:
1/4 cup butter, softened
2 tablespoons honey

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).

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.

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