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Bread-Muffins: 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 375ºF. 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