Sweet Buttermilk Cornbread Muffins With Honey Butter

• Vegetarian

• Refrigerated

  • 1 Egg

• Condiments

  • 3 tbsp Honey

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 cup Cornmeal, yellow
  • 1 tsp Salt
  • 2/3 cup White sugar

• Oils & Vinegars

  • 1/3 cup Vegetable oil

• Dairy

  • 1/2 cup (1 stick, 4oz butter
  • 1 cup Buttermilk

Found on bakingmischief.com

Description

Directions

• Preheat oven to 400°F. Line muffin pan with liners or grease well with cooking spray.
• Whisk together flour, cornmeal, sugar, salt, baking powder, and baking soda.
• Add egg, buttermilk, and vegetable oil. Mix until combined.
• Spoon batter into muffin cups, filling them just under 2/3s of the way full.
• Bake for 12-15 minutes, until a toothpick inserted into the center comes out clean.
• In a medium bowl, whisk together butter and honey until well-combined.
• Store leftovers by spooning the butter onto a sheet of parchment paper and rolling into a log. Secure with tape and place in the freezer for 15 minutes before transferring to the refrigerator. Slice off pieces as needed.

Nutrition