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Corn Muffins with Honey Butter
Recipe By : Quick Cooking Magazine, bonus booklet, July/August '98
Serving Size : 24 Preparation Time :0:00
Categories : Bobbie Not Sent Breads - Quick
Muffins Quick Cooking Magazine
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
2 cups yellow cornmeal
1 cup 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
(no substitutes)
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
F. for 13-15 minutes. In a small mixing bowl; beat together honey and
softened butter. Serve with the muffins.
Yield: 2 dozen.
Submitted to magazine by Marilyn Platner, Marion, Iowa who loves to prepare
these muffins to go with a big pot of chili on a winter night.
MC formatting by bobbi744@acd.net ICQ#2099532
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