I made this compound butter to go with my gluten-free cornbread muffins…a delightful combination. However, this maple honey cinnamon butter goes with so much more—including pancakes, waffles, scones, toast, biscuits, oatmeal and cream of rice—so make a batch and keep it in the fridge to spruce up an endless variety of eating occasions.
(Gluten-free; Dairy-free)
Ingredients:
12 Tbsp (1 1/2 sticks) salted butter, softened at room temperature
2 Tbsp honey*
2 Tbsp maple syrup**
¼ tsp ground cinnamon
Instructions:
In a medium bowl, using a hand mixer, whip the butter alone until it is fluffy and creamy, about 2 minutes. Add the honey, maple syrup and cinnamon, and mix until incorporated and soft and creamy, about another 2 minutes. Refrigerate until butter becomes hard again. Let sit at room temperature until it is soft enough to spread, about 10 minutes.
Notes:
I like a darker, richer-tasting honey for this butter. I used a buckwheat honey.
I also prefer a dark maple syrup, as it will bring a deeper maple flavor to the butter and everything you spread the butter on!