Honey-Glazed Corn Muffins
By Joe
Source: Serious Eats — Yvonne Ruperti, Honey Corn Muffins.
A honey corn muffins recipe for 12 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Bake. Adjust oven rack to middle position and heat to 175°C (180°C). Gently grease a 12-cup muffin pan. Beat butter, sugar, and salt in a big bowl till light and creamy. Beat in eggs till everything is uniformly mixed. Beat in honey and milk. Tip in cornmeal, flour, and baking powder to the bowl, next beat till everything is uniformly mixed. Pour batter into muffin cups and bake till golden and set, around 20 minutes. Let muffins cool in pan for a period of 10 minutes, next remove from pan to cool on a rack (see notes). Honey butter, mix softened butter and honey till everything is uniformly mixed. Serve.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
17.5 g per serving
35 % of the 50 g daily maximum · 70 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 354 kcal |
| Protein | 4.1 g |
| Carbohydrate | 39.5 g |
| of which sugars | 18.8 g |
| of which free sugars | 17.5 g |
| Fat | 20.8 g |
| of which saturates | 12.5 g |
| Fibre | 0.9 g |
| Salt | 0.64 g |
Protein per 100 kcal
1.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
