Brown Sugar Cinnamon Butter

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Brown Sugar Cinnamon Butter
  1. ½ cup (1 stick)  Challenge Butter, softened
  2. 3 Tablespoons brown sugar
  3. ½ teaspoon ground cinnamon
  4. ⅛ teaspoon ground cayenne red pepper
  1. 1

    Cream butter until light and fluffy.

  2. 2

    Combine sugar, cinnamon and red pepper and blend into butter.

  3. 3

    Transfer to a small dish and use immediately for cinnamon toast or as a spread for muffins or scones. The butter can also be formed into a cylindrical log and wrapped in parchment or waxed paper and refrigerated. The log can then be sliced into thin rounds for later use.

  4. 4

    Can be stored in the refrigerator for about a week.

Note: Compound butter can also be made as a flavored spreadable butter using Challenge Spreadable Butter. When using Spreadable butter as a base, the compound butter cannot be formed into a log but will remain spreadable after refrigeration.

Source: Challenge Home Economist

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