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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