Honey Cornbread Muffins
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
4 |
tablespoons |
unsalted butter -- softened |
|
1/2 |
cup |
sugar |
|
1/4 |
cup |
honey |
|
1 |
cup |
all-purpose flour |
|
1 |
cup |
yellow cornmeal |
|
2 |
teaspoons |
baking powder |
|
1/2 |
teaspoon |
baking soda |
|
1/4 |
teaspoon |
salt |
|
1/2 |
cup |
buttermilk |
|
1/2 |
cup |
frozen corn -- thawed |
|
1/2 |
teaspoon |
vanilla extract |
|
Heat oven to 400°F. Grease or line 12 muffin cups In large bowl cream together butter, salt, sugar, honey, and eggs. Add flour, baking powder, baking soda, and cornmeal. Mix until just combined. Add buttermilk and corn and fold in. Spoon batter into cups. Bake for 20 to 25 minutes or until toothpick inserted in middle comes out clean. Notes: You can use 1/2 cup water and 2 tablespoons buttermilk powder. Makes 12 servings |
| Per Serving: 179 Calories; 4g Fat (21.1% calories from fat); 3g Protein; 33g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol; 190mg Sodium. Exchanges: 1 Grain (Starch); 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. |