*  Exported from  MasterCook  *

                      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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