CORNBREAD MUFFINS RECIPE BUTTERMILK RECIPES

BUTTERMILK CORNBREAD MUFFINS RECIPE | ALLRECIPES

Buttermilk Cornbread Muffins Recipe | Allrecipes image

Honey makes these muffins moist and sweet. This recipe is from The WEBB Cooks, articles and recipes by Robin Webb, courtesy of the American Diabetes Association.

Provided by Robyn Webb

Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes

Yield 1 dozen muffins

Number Of Ingredients 8

Ingredients

1 cup cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 eggs, beaten
¾ cup lowfat buttermilk
¼ cup honey
2 tablespoons vegetable oil

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, combine the cornmeal, flour, baking powder, and soda. Combine eggs, buttermilk, honey, and oil; add slowly to the dry ingredients. Mix until blended. Pour into non-stick muffin cups, making them about two-thirds full.
Bake until golden, about 20 to 25 minutes. Remove the muffins from the pan and cool completely.

Nutrition Facts : Calories 134.9 calories, CarbohydrateContent 22.6 g, CholesterolContent 31.6 mg, FatContent 3.7 g, FiberContent 1 g, ProteinContent 3.5 g, SaturatedFatContent 0.7 g, SodiumContent 217.9 mg, SugarContent 6.7 g

BUTTERMILK CORNBREAD MUFFINS FROM WEAVER D'S RECIPE ...

Buttermilk Cornbread Muffins from Weaver D's Recipe ... image

Serve these moist muffins warm and with plenty of butter. They bake best in heavy-duty (heavier weight) muffin pans. Leftovers freeze well when sealed tightly in a zip-top plastic freezer bag.

Provided by MyRecipes

Yield Makes 2 dozen

Number Of Ingredients 7

Ingredients

¼ cup vegetable oil
3 cups self-rising white cornmeal mix
¼ cup sugar
2 cups buttermilk
½ cup butter, melted
1 tablespoon mayonnaise
3 large eggs, lightly beaten

Steps:

Preheat oven to 425°. Spoon 1/2 teaspoons vegetable oil into each of 24 standard muffin cups. Heat muffins pans in oven 5 minutes.
Combine cornmeal mix and sugar in a large bowl; make a well in center of mixture. Stir together buttermilk and remaining ingredients; add to cornmeal mixture, stirring just until dry ingredients are moistened. Spoon batter into hot muffin pans, filling two-thirds full.
Bake at 425° for 15 minutes or until golden brown. Remove from oven; tip muffins on their sides in the pan, using a knife. Serve warm.

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