The African-American Heritage Cookbook/Carolyn Quick Tillery 1996

Honey Corn Muffins with Raspberry Butter
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
12 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
MUFFINS: 1 cup cornmeal 1/2 cup all-purpose 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 eggs, well beaten
3 tablespoons melted butter RASPBERRY BUTTER: 1 cup fresh raspberries 2 tablespoons water
1-1/2 tablespoons granulated sugar 1/2 cup unsalted butter, room temperature 2 tablespoons confectioners' sugar
2 teaspoons raspberry liquor



1 MUFFINS: Preheat oven to 375 degrees F. Mix together dry ingredients. Add cream, and remaining ingredients. Mix well and spoon into paper-lined muffin cups. Bake 20 minutes or until golden.
2 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 liquor 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.

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