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Corn Muffins with Honey Butter

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Submitted by puttytat72

YIELD

24 muffins

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

2 473
2 473
CUPS ML CORNMEAL
yellow
¼ 59
CUP ML SUGAR
2 3E+1
TABLESPOONS ML BAKING POWDER *
1 5
TEASPOON ML SALT
½ 2.5
TEASPOON ML BAKING SODA
2 ⅔ 631
CUPS ML WATER
½ 118
CUP ML BUTTER
or margarine, melted
2 2
LARGE LARGE EGGS
beaten
1 15
TABLESPOON ML LEMON JUICE
Honey butter
2 3E+1
TABLESPOONS ML HONEY
½ 118
CUP ML BUTTER
softened (no substitutes)

Directions

In a bowl, combine flour, cornmeal, milk powder, sugar, baking powder, salt and baking soda.

Add water, butter, eggs and lemon juice; stir until dry ingredients are moistened.

Spoon into 24 greased muffin cups.

Bake at 425 degrees F for 13 to 15 minutes.

In a small mixing bowl, beat together honey and softened butter.

Serve with the muffins. Yield: 2 dozen

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 409g (14.4 oz)
Amount per Serving
Calories 1032 45% from fat
 % Daily Value *
Total Fat 51g 79%
Saturated Fat 30g 152%
Trans Fat 0g
Cholesterol 231mg 77%
Sodium 1142mg 48%
Total Carbohydrate 42g 42%
Dietary Fiber 6g 25%
Sugars g
Protein 42g
Vitamin A 33% Vitamin C 5%
Calcium 26% Iron 31%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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