Cinnamon Honey Butter

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.