Sweet Cornbread Muffins With Citrus Honey Butter

Low Sodium Low Potassium Low Phosphorus Low Protein Vegetarian No Shellfish Nut-Free American Snack

Sweet Cornbread Muffins With Citrus Honey Butter

Low Sodium Low Potassium Low Phosphorus Low Protein Vegetarian No Shellfish Nut-Free American Snack
12 muffins (1 serving = 1 muffin)
Prep time: 20 minutes
Total time: 40 minutes

Description

When it comes to muffins, these are the tops! They’re the perfect side to a main course, soup or salad. Served with citrus honey butter, they’re almost dessert! Sweet.

Directions

Preheat oven to 400° F.

  1. In a large bowl, beat egg, milk and butter together until mixed well.
  2. In a separate bowl, mix flour, cornmeal and baking soda, then fold into liquid ingredients until smooth. Be sure not to overbeat.
  3. Line muffin tins with muffin liner, fill each cup ¾ full and bake for 15–20 minutes on middle rack.
  4. In a small bowl, whisk honey butter ingredients until blended; spread on top of cornbread muffins or serve honey butter on the side.

TIP: Make into mini muffins and serve with soup or salad.

Nutrition Per Serving

  • Calories208 cal
  • Total Fat13 g
  • Saturated Fat8 g
  • Trans Fat0 g
  • Cholesterol48 mg
  • Sodium179 mg
  • Carbohydrates20 g
  • Protein3 g
  • Phosphorus67 mg
  • Potassium87 mg
  • Dietary Fiber1 g
  • Calcium33 mg

Ingredients

  • 1 cup cornmeal 
  • 1 cup flour
  • 1 ½ teaspoons baking soda
  • 3 tablespoons lemon juice
  • 1 egg, beaten 
  • 1 cup milk 
  • ½ stick unsalted butter, melted 
  • 1 tablespoon vanilla extract  
  • Honey Butter:
  • 2 tablespoons honey 
  • 1 stick unsalted butter, softened
  • ½ teaspoon orange zest
  • ¼ teaspoon black pepper
  • ½ teaspoon orange extract 

Ingredients

  • 1 cup cornmeal 
  • 1 cup flour
  • 1 ½ teaspoons baking soda
  • 3 tablespoons lemon juice
  • 1 egg, beaten 
  • 1 cup milk 
  • ½ stick unsalted butter, melted 
  • 1 tablespoon vanilla extract  
  • Honey Butter:
  • 2 tablespoons honey 
  • 1 stick unsalted butter, softened
  • ½ teaspoon orange zest
  • ¼ teaspoon black pepper
  • ½ teaspoon orange extract 
  • 1 cup cornmeal 
  • 1 cup flour
  • 1 ½ teaspoons baking soda
  • 3 tablespoons lemon juice
  • 1 egg, beaten 
  • 1 cup milk 
  • ½ stick unsalted butter, melted 
  • 1 tablespoon vanilla extract  
  • Honey Butter:
  • 2 tablespoons honey 
  • 1 stick unsalted butter, softened
  • ½ teaspoon orange zest
  • ¼ teaspoon black pepper
  • ½ teaspoon orange extract 

Description

When it comes to muffins, these are the tops! They’re the perfect side to a main course, soup or salad. Served with citrus honey butter, they’re almost dessert! Sweet.

Directions

Preheat oven to 400° F.

  1. In a large bowl, beat egg, milk and butter together until mixed well.
  2. In a separate bowl, mix flour, cornmeal and baking soda, then fold into liquid ingredients until smooth. Be sure not to overbeat.
  3. Line muffin tins with muffin liner, fill each cup ¾ full and bake for 15–20 minutes on middle rack.
  4. In a small bowl, whisk honey butter ingredients until blended; spread on top of cornbread muffins or serve honey butter on the side.

TIP: Make into mini muffins and serve with soup or salad.

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