Honey Corn Muffins
"[Photograph: Yvonne Ruperti] Honey is the perfect mildly sweet flavoring to these earthy, moist corn muffins. Notes: To remove muffins from pan, hold pan on its side and gently pull muffins out. About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and One Bowl Baking columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore...."
INGREDIENTS
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8 tablespoons (4 ounces) unsalted butter, very soft
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1/4 cup (1 3/4 ounces) granulated sugar
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1/2 teaspoon salt
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2 large eggs
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1/2 cup honey
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1 cup milk
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1 1/4 cups cornmeal
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1 cup (5 ounces) all purpose flour
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1 tablespoon baking powder
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Honey Butter:
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12 tablespoons (6 ounces) unsalted butter, softened
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2 tablespoons honey
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