Cinnamon Honey Butter
This is hardly a recipe, but I use it all the time. Patrick loves it when I serve it with warm gluten free toast for breakfast. Try it with my Pumpkin Cornbread Mini Muffins! So yummy!
4 tablespoons (½ stick) butter, room temperature
2 tablespoons honey
1/8 teaspoon ground cinnamon
Place all ingredients in a small bowl. Use a fork or small whisk to mix until all ingredients are combined. Serve at room temperature (it’ll be easier to spread). Keep in the fridge for 1-2 weeks.
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