Homemade Corn Muffins with Honey Butter
TOTAL TIME: Prep: 20 min. Bake: 20 min.
YIELD: 16 muffins (1/3 cup honey butter).
I turn classic corn bread muffins into something special by serving them with a honey butter. They're gone in a flash! —Suzanne McKinley, Lyons, Georgia
Ingredients
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1/4 cup butter, softened
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1/4 cup reduced-fat cream cheese
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1/2 cup sugar
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2 large eggs
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1-1/2 cups fat-free milk
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1-1/2 cups all-purpose flour
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1-1/2 cups yellow cornmeal
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4 teaspoons baking powder
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3/4 teaspoon salt
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HONEY BUTTER:
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1/4 cup butter, softened
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2 tablespoons honey
Directions
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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.
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2.
Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 400° for 18-22 minutes or until a toothpick inserted in 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.
Nutrition Facts
1 muffin with 1 teaspoon honey butter : 198 calories, 7g fat (4g saturated fat), 45mg cholesterol, 285mg sodium, 29g carbohydrate (10g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.
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