Tuesday, November 12, 2013

Perfect Cornbread Muffins with Honey Butter

Dry Ingredients:
2 c. flour
1 c. yellow cornmeal
1 small pkg. instant vanilla pudding (not sugar free!)
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

Wet Ingredients:
2 eggs
1 c. granulated sugar
1/2 c. butter, melted and cooled slightly (NOT margarine!)
3/4 c. sour cream
1 c. whole milk (you can substitute lower fat milk, but the whole makes it YUMMY!)

Granulated sugar

Honey Butter:
1/2 c. butter, softened
1/4 c. powdered sugar
3 Tbs. honey
Add cinnamon to taste

Preheat oven to 400 degrees. Adjust oven racks to middle position. Grease muffin tins accordingly (This recipe makes 16-18 average-sized muffins or a few pans of mini muffins-- Maybe close to 100 muffins?? I like to make 12 regular muffins and finish off the rest of the batter with the cute minis.)

In a small bowl, melt butter. Set aside and let cool.

Prepare honey butter by combining very soft butter (not melted) with powdered sugar and honey. Add cinnamon. Combine with a fork until light and fluffy. Set aside.

In a medium bowl, combine dry ingredients and whisk together. Set aside.

In a large bowl, whisk eggs until well-combined. Add the sugar to the eggs and whisk vigorously until thick....About 20 seconds. Add the cooled butter, combining well. Add sour cream and mix well, followed by the milk. The mixture should be smooth and lump-free.

Add the dry ingredients to the wet, and mix gently with a large spatula until evenly moistened. Don't over mix!

Spray an ice cream scoop liberally with PAM and use it to place one large scoop of batter in each muffin cup. (For mini muffins, use a small cookie dough scoop.) Sprinkle muffins with a light dusting of granulated sugar (I just use a tablespoon heaped with sugar and sprinkle the tops).

Bake in a 400 degree oven for about 13 minutes (for large muffins) and 11 minutes (for mini muffins). Muffins should be BARELY browned around the edges but not on top. Make sure that a toothpick inserted comes out clean, but do NOT over bake. They will dry out quickly.

Remove muffins from oven. Before removing from the pan, use a small spatula to spread honey butter over the tops of the piping hot muffins (I probably use somewhere close to 1 tsp. on each large muffin). Remove from pans and let cool slightly before serving.

Serve hot with remaining honey butter on the side. 


Freddy gallagher said...

Hi Krista,

My name is Freddy. Surfing on the net I found your blog and noticed you have a great number of tasty recipes there, that is why I am contacting you. I wonder if you would like join our website www.mytaste.com and receive more visitors to your blog through making your recipes available to a greater number of internet users.

Mytaste.com has been launched recently and from the first day it has gained popularity among food lovers. Today the site can be found in 45 countries, where we deliver thousands of visitors to food blogs daily. Some Top Food Blogs on our pages receive more than 20 thousands unique visitors a week.

Recently and to improve the user experience and develop their loyalty we added social features that allow our users to create cookbooks, save recipes and follow other users. This means that when a recipe from your blog is saved, the user will always have the opportunity of visiting your blog again.

So, if this sounds like a good plan to you, please visit our website & add your blog through the Top Food Blogs section here: www.mytaste.com/top-food-blogs. There you will find all the instructions you need to follow to become a part of our bloggers family.

Hopefully your food blog will be up there in the top!

Warm regards,

FIFA 16 Coins said...

Have time,

I will come to look at this issue and look forward to!

Here is my Favorites FIFA 16 Coins will sent to you at http://fifa16.vipmmobank.com

Related Posts with Thumbnails