Ingredients
2 cup all-purpose flour
2 cup yellow cornmeal
1 cup dry milk powder
1/4 cup sugar
2 tbsp baking powder
1 tsp salt
1/2 tsp baking soda
2 2/3 cup water
1/2 cup butter ormargarine, melted
2 eggs, beaten 1 tablespoon lemon jui, ce honey butter:
2 tbsp honey
1/2 cup butter, softened (no substitutes)
Directions
In a bowl, combine flour, cornmeal, milk powder, sugar, baking
powder, salt and baking soda. Add water, butter, eggs and lemon
juice; stir until dry ingredients are moistened. Spoon into 24
greased muffin cups. Bake at 425! for 13-15 minutes. In a small
mixing bowl, beat together honey and softened butter. Serve with the
muffins. Yield: 2 dozen.
From the files of Al Rice, North Pole Alaska. Feb 1994
Servings: 1 servings
Corn Muffins With Honey Butter Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Muffin
The History of Recipes
It is possible to follow the history of written recipes back into antiquity, certainly as far back into recorded history as the Egyptians, and maybe further still. Having said that, in the main part, these old cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.
As our culinary historical trip moves to more modern times we find a couple of recipe books which date from the 1300s ; a recipe book titled `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these are unconnected to the indian food that is familiar to us all today, but instead descriptions of the types of meals eaten by the nobility of the period. By the arrival of the twentieth century, cook books were highly popular mostly due to increased literacy, increased leisure time and disposable income. |
We hope you enjoy this Corn Muffins With Honey Butter recipe.
