Homemade Corn Muffins with Honey Butter

CakesAuthorCakesCategory
Yields1 Serving
 ¼ cup butter, softened
 ¼ cup reduced-fat cream cheese
 ½ cup sugar
 2 large eggs
 1 ½ cups fat-free milk
 1 ½ cups all-purpose flour
 1 ½ cups yellow cornmeal
 4 tsp baking powder
 ¾ tsp salt
Honey Butter
 ¼ cup butter, softened
 2 tbsp honey
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.

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.

3

Beat butter and honey until blended; serve with warm muffins.

 

Recipe from Taste of Home

Ingredients

 ¼ cup butter, softened
 ¼ cup reduced-fat cream cheese
 ½ cup sugar
 2 large eggs
 1 ½ cups fat-free milk
 1 ½ cups all-purpose flour
 1 ½ cups yellow cornmeal
 4 tsp baking powder
 ¾ tsp salt
Honey Butter
 ¼ cup butter, softened
 2 tbsp honey

Directions

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.

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.

3

Beat butter and honey until blended; serve with warm muffins.

Homemade Corn Muffins with Honey Butter

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