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.
- With a mixer, blend butter until smooth.
- Add honey and cinnamon, mix well.
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.
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!