Recipes
From tried and tested classic bakes to healthy dishes the whole family can enjoy, find inspiration for your next meal.
For a simple and delicious treat, try making these honey cornbread muffins with whipped honey butter. With a soft honey-infused sponge and lashings of light fluffy butter, these muffins are sure to go down well with your favourite cuppa, as part of an afternoon tea spread or as an indulgent dessert.
The key to the perfect whipped honey butter is to whisk or beat the butter until it's very light and pale in colour. This also makes it easier to spread.
Preheat the oven to 190°C/170°C/gas 5 and line a 12-hole muffin tin with paper muffin cases.
Put the polenta, gluten-free self-raising flour, baking powder and bicarbonate of soda into a large bowl and whisk together until combined.
Put the eggs, plain yoghurt, clear honey and butter into another bowl. Whisk together until combined.
Pour the wet mixture into the dry ingredients and mix until fully combined.
Divide the mixture evenly between the paper cases and bake for 20–25 minutes until golden brown, risen and set in the middle.
Leave the muffins to cool a little. While they're still a little warm, drizzle some honey over the top of each one.
To make the whipped butter, place the butter in a bowl and whisk at high speed with an electric whisk for 2 minutes until pale and fluffy.
Add in the honey and whisk for another 2 minutes until completely combined.
From tried and tested classic bakes to healthy dishes the whole family can enjoy, find inspiration for your next meal.
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