Buttermilk Cornbread muffins

Buttermilk Cornbread Muffins

 

1 1/4 c. all-purpose flour
3/4 c. cornmeal
1/4 c. sugar  (for sweeter muffin = 1/2 c.)
1 T. baking powder
¼ t. baking soda
1 t. salt
1/4 c. butter, melted and cooled
1 c. buttermilk or milk (I prefer buttermilk)
2 large eggs
1/4 c. honey
1 cup fresh corn kernels or freezer corn (optional)

In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk together, butter, buttermilk, eggs, and honey. Add to the flour mixture and stir quickly until well combined. Fold in the corn kernels. Spoon the batter into sprayed muffin tin.  Makes 18 muffins.

Bake at 375 for 18-20 minutes, until a toothpick comes out clean. Cool for 5 minutes before removing muffins to a wire rack to cool.

Note:  can add 1 c. grated cheeese and if you like a bit of hot....add 2 T. chopped jalenpenos or green chiles

Skinny Deviled Eggs

Skinny Deviled Eggs

8 large eggs, hard boiled with shells removed
4 tablespoons Greek yogurt, plain, low-fat
1 T. apple cider vinegar, optional freshly squeezed lemon juice
2 teaspoon honey (optional)
1T. yellow or Dijon mustard
1/2 t. chili powder
1/4 t. black pepper
Dash of cayenne pepper
Kosher or sea salt or garlic salt to taste
paprika for garnish

Slice hardboiled eggs in half lengthwise. Remove yolks, add to a small mixing bowl and mash with a fork. Set aside the egg white shells to fill later.  Combine in a separate bowl the remaining ingredients, except paprika. Add yogurt mixture to yolks and stir to combine. Spoon mixture into the egg white shells. Sprinkle with paprika and refrigerate until ready to eat.

Optional add ins: 1 tablespoon diced green onions, chopped dill pickles, sweet relish or whatever you like.

1 whole egg = 100 calories!! How great is that?!!

Cranberry Honey Butter

A great holiday gift!!

Cranberry Honey Butter
1 cup butter, softened
1/3 cup finely chopped dried cranberries
1/4 cup honey
2 teaspoons grated orange peel
1/8 teaspoon kosher salt
Beat all ingredients until blended. Store in an airtight container in the refrigerator up to 2 weeks or freeze up to 3 months.

Grandma's Honey Muffins

Grandma's Honey Muffins    from Taste of Home
2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup 2% milk
1/4 cup butter, melted
1/4 cup honey
Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, combine egg, milk, butter and honey. Stir into dry ingredients just until moistened.
Fill greased or paper-lined muffin cups three-fourths full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through. Yield: 1 dozen.

Caramelized Baked Chicken Legs/Wings

Caramelized Baked Chicken Legs/Wings
Servings: 6-8

2 1/2 lbs chicken legs or wings
2 T. olive oil (to help it stop sticking to the pan)
1/2 c. soy sauce
2 T. ketchup
3/4 c. honey
2 -3 garlic cloves, minced
salt and pepper
 

Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper.  Pour over the chicken.   Bake at 350 for one hour, or until sauce is caramelized.

**   Could also use wings or pork ribs.

Honey Garlic Meatballs or Smokies

Since we have our own honey and we want to use it...I wanted to try this recipe.  We really like it!!
HONEY GARLIC MEATBALLS/SMOKIES
1/4 c. brown sugar
1/3 c. honey
1/2 c. ketchup
2 T. soy sauce
3 cloves garlic or 1 t. garlic powder
Mix together and microwave for 1 minute.  Stir and microwave 30 seconds more.
Pour over about 40 meatballs in a crockpot.
** can also use Li'l smokies in place of meatballs