Ingredients
1/4 cup butter, softened1/4 cup reduced-fat cream cheese1/2 cup sugar2 large eggs1-1/2 cups fat-free milk1-1/2 cups all-purpose flour1-1/2 cups yellow cornmeal4 teaspoons baking powder3/4 teaspoon saltHONEY BUTTER:1/4 cup butter, softened2 tablespoons honey
Preparation
In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the milk. Combine the flour, cornmeal, baking powder and salt; add to creamed mixture just until moistened.
Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Beat butter and honey until blended; serve with warm muffins.
