A Cozy Kitchen - Blue Cornbread Muffins with Salty Honey Butter

Muffins:
1 cup blue cornmeal, plus 2 tablespoons
1 cup cake flour
1/4 cup white granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk, plus 2 tablespoons
1 large egg
6 tablespoons unsalted melted butter, cooled to room temperature

Salty Honey Butter:
1/2 cup unsalted butter (1 stick), room temperature
2 tablespoons honey 
1/2 teaspoon coarse sea salt

1. Preheat the oven to 350 degrees F. Butter and flour a muffin tin and set aside. Or you could use muffin liners, just be sure to spray them with a bit of cooking spray. 

2. To a medium bowl, whisk together the blue cornmeal, cake flour, sugar, baking powder and salt. 

3. Using a measuring cup or bowl, measure out the buttermilk, add the egg and the melted butter; beat until thoroughly combined. In one batch, add the wet ingredients to the dry and mix until just combined. Fill the wells of the muffin tin about 3/4 of the way full and transfer to the oven to bake for 10-12 minutes, or until a skewer inserted into the center comes out clean. 

4. Meanwhile, make the honey butter. Using a hand-mixer, beat all of the ingredients together until light and fluffy. Give the butter a taste and adjust the salt accordingly.

5. Allow the muffins to cool, slightly, and then serve them warm with the honey butter. 
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