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    Corn: Honey Corn Muffins & Raspberry Butter

    Source of Recipe

    Ketchum Recipes

    List of Ingredients

    1 cup cornmeal
    1/2 cup flour
    3 teaspoons baking powder
    1/8 teaspoon grated nutmeg
    3/4 teaspoon salt
    1 cup heavy cream
    3 tablespoons honey
    3 tablespoons water
    2 well beaten eggs
    3 tablespoons melted butter

    RASPBERRY BUTTER:
    1 cup fresh raspberries
    2 tablespoons water
    1 1/2 tablespoons sugar
    1/2 cup unsalted butter, softened
    2 tablespoons powdered sugar
    2 teaspoons raspberry liqueur

    Recipe

    Preheat oven to 375�F. Mix together dry ingredients. Add cream and remaining ingredients. Mix well and spoon into paper lined muffin cups. Bake 20 minutes or until golden.

    Raspberry Butter: Boil raspberries, water and granulated sugar over medium heat for about 5 minutes. Strain the mixture into a small bowl. Place raspberry mixture, butter, confectioners' sugar and raspberry liqueur into a blender or food processor. Blend until smooth. Transfer to a small serving container, cover and chill for 1 hour prior to serving with corn muffins. Makes 1 1/2 cups

 

 

 


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