Total Time
5mins
Prep 5 mins
Cook 0 mins

This is good with "spiced pumpkin loaf". Can be frozen up to a month, or refrigerated for several weeks. I've used low-fat butter/margarine with pretty good results.

Directions

  1. With a mixer, blend butter until smooth.
  2. Add honey and cinnamon, mix well.
Most Helpful

This is so wonderful. I have already made this twice, it just doesn't last long around my house. I used 1/4 t. cinnamon and that was enough for us. I spread this on anything I can think of, biscuits, muffins, bread, toast, bagels. You name it. Thanks najwa for a totally cool and yummy spread.

ratherbeswimmin' November 09, 2002

An entire loaf of fresh baked whole wheat bread disappeared along with this wonderful recipe! As soon as the grandchildren had their first bite, I knew there wouldn't be anything left. A single recipe was not enough to bother with beaters...I let the butter soften and then just mixed with a wooden spoon. The 1/4 tsp of cinnamon was plenty. Great recipe!

Leta October 06, 2002

The recipe came together perfect for me and was an excellent addition to our baked sweet potatoes, YUMMY lip smacking good! Thanks! Take care.

KISS THE COOK May 22, 2011