Corn muffins with honey butter

 
                       Corn Muffins with Honey Butter
 
 Recipe By     : Quick Cooking Magazine, bonus booklet, July/August '98
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Bobbie Not Sent                  Breads - Quick
                 Muffins                          Quick Cooking Magazine
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          all-purpose flour
    2      cups          yellow cornmeal
    1      cup           dry milk powder
      1/4  cup           sugar
    2      tablespoons   baking powder
    1      teaspoon      salt
      1/2  teaspoon      baking soda
    2 2/3  cups          water
      1/2  cup           butter or margarine -- melted
    2                    eggs -- beaten
    1      tablespoon    lemon juice
                         Honey Butter:
    2      tablespoons   honey
      1/2  cup           butter -- softened
                         (no substitutes)
 
 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
 F. for 13-15 minutes. In a small mixing bowl; beat together honey and
 softened butter. Serve with the muffins.
 Yield: 2 dozen.
 Submitted to magazine by Marilyn Platner, Marion, Iowa who loves to prepare
 these muffins to go with a big pot of chili on a winter night.
 MC formatting by bobbi744@acd.net ICQ#2099532
 
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