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Corn Muffins with Honey Butter

2 c All-purpose flour
2 c Yellow cornmeal
1 c Dry milk powder
1/4 c Sugar
2 tb Baking powder
1 ts Salt
1/2 ts Baking soda
2 2/3 c water
1/2 c Butter or margarine; melted
2 Eggs; beaten
1 tb Lemon juice
Honey Butter:
2 tb Honey
1/2 c Butter; softened (no substitute)

In a bowl, combine flour, cornmeal, milk powder, sugar, baking powder, salt and baking soda. Add water, butter, eggs, and lemon juice; stir until dry ingredients are moistened. Spoon into 24 greased muffin cups. Bake at 425 F degrees for 13 to 15 minutes. In a small mixing bowl, beat together honey and softened butter. Serve with the muffins. Yield: 2 dozen.




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