Cheesy Cornbread Muffins

Those tacky cornbread muffins are loaded with taste and clean to make!

Ingredients

• 1 package deal (11 1/4 oz. Length) krusteaz fire roasted cornbread mix
• ⅔ cups water
• ⅓ cups unsalted butter, melted
• ½ cups mayonnaise
• 1 cup finely shredded cheddar cheese (plus greater for topping)
• For the whipped honey butter:
• 1 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 cup honey
• Pinch of salt

Manual

Preheat oven to 375ºf. Line a 12-count number muffin pan with paper liners or coat with nonstick cooking spray. Set aside.

In a big bowl, stir cornbread blend, water, melted butter, mayonnaise, and shredded cheese till mixed.

Spoon batter into muffin tins, filling 2/three full. Sprinkle extra cheddar cheese onto tops of batter, accompanied via the chili lime and cheese topping.

Bake for 16–nine mins, or until muffins are lightly browned.

At the same time as desserts are baking, prepare whipped honey butter. In a medium bowl, beat softened butter with an electric powered hand mixer for two–three minutes, or until mild and fluffy. Add vanilla extract, honey, and salt and beat until completely combined. Keep in an hermetic container and refrigerate till prepared to serve.

Serve desserts with whipped honey butter. Experience!

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