Name: Cornbread Muffins With Maple Butter
Yield: 4 servings
Ingredients: 3/4 cup (1 1/2 sticks) unsalted butter, room temperature; 3 1/2 tablespoons pure maple syrup (preferably grade B); 1 cup yellow cornmeal; 1 cup unbleached all purpose flour; 1/4 cup sugar; 1 tablespoon baking powder; 1/4 teaspoon salt; 1 cup buttermilk; 1 large egg; 5 tablespoons unsalted butter, melted, cooled slightly

Servings: 4 persons

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 1/2 tablespoons pure maple syrup (preferably grade B)
1 cup yellow cornmeal
1 cup unbleached all purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup buttermilk
1 large egg
5 tablespoons unsalted butter, melted, cooled slightly

1
Using electric mixer, beat butter in medium bowl until creamy. Gradually beat in maple syrup until well blended and smooth. DO AHEAD
2
Preheat oven to 375u00b0F. Butter 12 regular (1/3-cup) muffin cups. Sift cornmeal, flour, sugar, baking powder, and salt into medium bowl. Whisk buttermilk and egg in another medium bowl; whisk in melted butter. Add buttermilk mixture to dry ingredients; stir just until incorporated (do not overmix). Divide batter equally among prepared muffin cups. Bake muffins until tester inserted into center comes out clean, about 15 minutes (muffins will be pale). Cool on rack 10 minutes. Serve with maple butter.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Cornbread Muffins With Maple Butter

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