July 23, 2010

Brown Butter Honey Corn Muffins

-mmmm brown butter and honey-

cornmeal - simple and sunny but somehow at the same time cozy. its one of those rare season "crossover" foods; its great in fluffy blueberry muffins, stewed in cream as an early morning poridge or baked into a quick bread and severed up with a steaming bowl of winter warming chili. what can go wrong when you are playing with cornmeal i ask you?! not much in my book. so i continued my love of all things brown butter i decided to try it out in a loaf of cornbread and while i was in an "ode to all things brown" mode i forged forward with brown butter and honey too. don't skip on the buttermilk here it keeps a moist crumb because really, who doesn't love a moist crumb? slather on the jam and you have yourself a breakfast fit for a british queen. slather on honey butter and you have a pre dinner warm-up treat fit for my husband.


BROWN BUTTER HONEY CORN MUFFINS

1c cornmeal
1c AP flour
1/4c packed light brown sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
1c buttermilk
3oz browned butter
2tbs honey

*preheat oven to 400F, grease your pan
*in a large bowl combine the flour, cornmeal, sugar, baking powder, soda and salt
*in a smaller bowl whisk together the buttermilk, egg, browned butter and honey
*pour the buttermilk mixture into the flour mixture and stir just to combine -- do not over mix!
*pour/ ladle into your prepared pan
*cook for 15-18 minutes, until toothpick is clean - start checking after 15 minutes

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