Sweet Corn Muffins with Strawberry Honey Butter

by Katie of:
MUFFIN INGREDIENTS:
1 1/2 c. flour
2/3 c. granulated sugar
1/2 c. yellow corn meal
1 T. baking powder
1/2 t. salt
1 1/4 c. milk
2 large eggs, lightly beaten
1/3 c.vegetable oil
3 T. butter, melted
STRAWBERRY HONEY BUTTER INGREDIENTS:
2 sticks butter
1 cup strawberries, finely chopped
2 T. honey
 
MUFFIN DIRECTIONS:
Preheat oven to 350°F. Grease or paper-line 18 muffin cups or spray muffin tin pan.Combine flour, sugar, corn meal, baking powder and salt in medium bowl. Combine milk, eggs, vegetable oil and butter in small bowl; mix well. Add to flour mixture; stir just until blended. Pour into prepared muffin cups, filling 2/3 full.
Bake for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool slightly. Serve warm.  
STRAWBERRY HONEY BUTTER DIRECTIONS:
Food processor version - put all in food processor and process using the pulse button - small bits of strawberries should still be visible.
Mixer version - let butter come to room temperature.  Finely chop strawberries.  Mix all ingredients together with mixer.   Chill
 
To freeze - spoon butter onto wax or parchment paper.  Shape into log and twist ends shut. 
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