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Homemade Corn Muffins with Honey Butter

 Homemade Corn Muffins with Honey Butter
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
16 ServingsPrep: 20 min. Bake: 20 min.

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 King Arthur Unbleached 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

2 of 2

Homemade Corn Muffins with Honey Butter (continued)

Directions (continued)

  • 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. Diabetic Exchanges: 2 starch, 1-1/2 fat.