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BREAD - corn muffins with honey butter
Nb persons: 0
Yield: 16 muffins (1/3 cup honey
Preparation time:
Total time:
Source:
| 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).
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