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Mini Corn Gems with Orange Honey Butter

Servings: 36


6 tablespoons melted butter, divided
1 cup flour
1 cup cornmeal
3 tablespoons sugar
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 large egg
3/4 cup frozen corn kernels, thawed and drained
1/4 cup jarred roasted red peppers, drained and chopped

For Orange-Honey Butter:
1/2 cup butter, softened
3 tablespoons honey
1 teaspoon grated orange peel

Cooking Directions:

Lightly brush 36 mini-muffin cups with some of the melted butter; set aside muffin cups and remaining butter.

In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt. Set aside. In a medium bowl, combine the reserved butter and remaining ingredients. Stir in the flour mixture until just combined. Spoon the batter into prepared muffin cups. Bake at 400°F for 15 to 18 minutes, or until the muffins are golden brown. Serve warm, or cool completely on a wire rack. Serve with orange-honey butter.

For orange-honey butter: In a small bowl, using an electric mixer, cream together all the ingredients. Transfer to a small serving bowl or crock. Cover and refrigerate until ready to use.

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