Thursday, November 14, 2013

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.

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