Honey Butter Cornbread Muffins

Honey Butter Cornbread Muffins

Serving size: 24-28

Ingredients
  • Muffins
  • 1 ¼ cups all purpose flour, unbleached
  • ¾ cups yellow cornmeal
  • ¼ cup sugar
  • 1 whole egg, large
  • 1 ¼ cup milk
  • ¼ cup vegetable oil
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • 2 ½ tsp baking powder
  • ¾ cup frozen corn
  • 6 packets stevia (PureVia)
  • Honey Butter
  • ¼ cup honey
  • ¼ cup butter, unsalted, softened
Instructions
  1. Preheat oven to 385 deg. F. Line standard sized muffin pan with paper or foil muffin cups.
  2. Sift all dry ingredients into a large bowl.
  3. In a separate bowl, mix egg, milk, vegetable oil, and vanilla extract together.
  4. Add with wet ingredient blend to the dry blend and mix until incorporated. Do not overmix!
  5. Fold in frozen corn.
  6. Pour the batter into the muffin cups and bake until lightly golden, about 30 minutes.
  7. Remove from oven and place on a cooling rack.
  8. Place butter in a small bowl and microwave for 30-45 seconds.
  9. Remove butter from microwave and add honey.
  10. Stir honey and butter until the mixture is a smooth, golden brown syrup consistency.
  11. Drizzle warm honey butter over muffins and serve immediately.

Ingredients:

Muffins

1 ¼         cups                       all purpose flour, unbleached

¾             cups                       yellow cornmeal

¼             cup                         sugar

1              whole                   egg, large

1 ¼         cup                         milk

¼             cup                         vegetable oil

¼            tsp                          salt

1              tsp                          vanilla extract

2 ½         tsp                          baking powder

¾             cup                         frozen corn

6              packets                stevia (PureVia)

Honey Butter

¼             cup                         honey

¼             cup                         butter, unsalted, softened

 

Directions:

  1. Preheat oven to 385 deg. F. Line standard sized muffin pan with paper or foil muffin cups.
  2. Sift all dry ingredients into a large bowl.
  3. In a separate bowl, mix egg, milk, vegetable oil, and vanilla extract together.
  4. Add with wet ingredient blend to the dry blend and mix until incorporated. Do not overmix!
  5. Fold in frozen corn.
  6. Pour the batter into the muffin cups and bake until lightly golden, about 30 minutes.
  7. Remove from oven and place on a cooling rack.
  8. Place butter in a small bowl and microwave for 30-45 seconds.
  9. Remove butter from microwave and add honey.
  10. Stir honey and butter until the mixture is a smooth, golden brown syrup consistency.
  11. Drizzle warm honey butter over muffins and serve immediately

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