Corn Muffins with Honey Butter Recipe

4.5 2 6
Corn Muffins with Honey Butter Recipe
Corn Muffins with Honey Butter Recipe photo by Taste of Home
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Corn Muffins with Honey Butter Recipe

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4.5 2 6
Publisher Photo
There's an interesting country story behind this recipe. I've worked at our local Farm Bureau office for 15 years. A friend on our women's committee developed it to give people new ideas for using farm commodities. I especially like preparing these muffins for my family on a winter night—along with a big pot of chili, they make for a very hearty meal! My husband and I have a farrow-to-finish hog operation here on the farm where he was born. We also grow several crops. One son farms with us, we have a grown daughter and our other son just graduated from high school.
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.

Ingredients

  • 2 cups all-purpose flour
  • 2 cups yellow cornmeal
  • 1 cup nonfat dry milk powder
  • 1/4 cup sugar
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2-2/3 cups water
  • 1/2 cup butter or margarine, melted
  • 2 eggs, beaten
  • 1 tablespoon lemon juice
  • HONEY BUTTER:
  • 2 tablespoons honey
  • 1/2 cup butter, softened

Directions

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. Cool for 5 minutes before removing from pans to wire racks.
In a small mixing bowl, beat together honey and softened butter. Serve with the muffins. Yield: 2 dozen.
Originally published as Corn Muffins with Honey Butter in Country Woman July/August 1993, p33

Nutritional Facts

1 each: 185 calories, 8g fat (5g saturated fat), 39mg cholesterol, 334mg sodium, 23g carbohydrate (6g sugars, 1g fiber), 4g protein.

  • 2 cups all-purpose flour
  • 2 cups yellow cornmeal
  • 1 cup nonfat dry milk powder
  • 1/4 cup sugar
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2-2/3 cups water
  • 1/2 cup butter or margarine, melted
  • 2 eggs, beaten
  • 1 tablespoon lemon juice
  • HONEY BUTTER:
  • 2 tablespoons honey
  • 1/2 cup butter, softened
  1. 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.
  2. Spoon into 24 greased muffin cups. Bake at 425° for 13-15 minutes. Cool for 5 minutes before removing from pans to wire racks.
  3. In a small mixing bowl, beat together honey and softened butter. Serve with the muffins. Yield: 2 dozen.
Originally published as Corn Muffins with Honey Butter in Country Woman July/August 1993, p33

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Reviews forCorn Muffins with Honey Butter

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patpritchard User ID: 6234663 11234
Reviewed Oct. 3, 2011

"It makes too many."

MY REVIEW
Rube1234 User ID: 1260707 31024
Reviewed Nov. 17, 2009

"These muffins are delicious and the honey butter adds a touch of sweetness. I will definitely make this recipe again."

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