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2 cups all-purpose flour
2 cups yellow cornmeal
1 cup dry milk powder
1/4 cup sugar
2 tablespoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2-2/3 cups water
1/2 cup butter or margarine, melted
2 eggs, beaten
1 teaspoon lemon juice
HONEY BUTTER:
2 tablespoons honey
1/2 cup butter (no substitutes), softened
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.
2 cups yellow cornmeal
1 cup dry milk powder
1/4 cup sugar
2 tablespoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2-2/3 cups water
1/2 cup butter or margarine, melted
2 eggs, beaten
1 teaspoon lemon juice
HONEY BUTTER:
2 tablespoons honey
1/2 cup butter (no substitutes), softened
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.
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