Cornbread Muffins with Maple Butter
- Preparing Time: -
- Total Time: -
- Served Person: Makes 12 muffins
- 1/4 teaspoon salt
- 1 large egg
- 1/4 cup sugar
- 1 cup buttermilk
- 1 tablespoon baking powder
- 1 cup yellow cornmeal
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- Carbohydrate 28 g(9%)
- Cholesterol 60 mg(20%)
- Fat 17 g(26%)
- Fiber 1 g(3%)
- Protein 3 g(7%)
- Saturated Fat 11 g(53%)
- Sodium 184 mg(8%)
- Calories 276
PreparationFor maple butter: Using electric mixer, beat butter in medium bowl until creamy. Gradually beat in maple syrup until well blended and smooth. DO AHEAD Can be made 1 week ahead. Cover and refrigerate. For muffins: Preheat oven to 375°F. 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.
PreparationFor maple butter: Using electric mixer, beat butter in medium bowl until creamy. Gradually beat in maple syrup until well blended and smooth. DO AHEAD Can be made 1 week ahead. Cover and refrigerate. For muffins: Preheat oven to 375°F. 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.
