BUTTERMILK CORNMEAL MUFFINS
These muffins seem to be a little moister than most cornmeal muffins. I think soaking the cornmeal in the buttermilk is what makes a difference. I always use finely ground cornmeal, but you can use the regular cornmeal if you like the grittier texture it provides. I always use butter, not margarine, a personal preference. I never use Splenda, but imagine it would work for those with dietary restrictions. I will sometimes add some toasted wheat germ, no more than about 1/4 cup in this recipe, just to give it a bit of a nutritional boost. As with most cornmeal muffins, these are best served the day they are baked. I don't know how well they freeze, the kids eat them up too quickly. I can't remember where I found the recipe, but thought I would post it here for safe keeping. Update to this recipe. I have added honey on to the ingredient list. I usually use honey instead of sugar when I make these. It adds a bit of flavour as well as making them moister.
Provided by Demelza
Categories Quick Breads
Time 25m
Yield 12-18 large or medium muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine cornmeal & buttermilk, set aside.
- Stir all dry ingredients together.
- Mix melted butter and beaten egg together, if using honey instead of sugar add it to the wet ingredients, then add to cornmeal mixture.
- Stir cornmeal mixture into dry ingredients, just until moistened.
- Scoop into paper lined muffin tins.
- Bake at 400 degrees for about 15 minutes.
- Cool slightly and enjoy with butter and honey or jam.
Nutrition Facts : Calories 180.1, Fat 6.3, SaturatedFat 3.6, Cholesterol 30.3, Sodium 334.1, Carbohydrate 27.7, Fiber 1.1, Sugar 9.9, Protein 3.8
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Raja Hasnat
[email protected]These muffins are a great way to get your kids to eat their cornmeal.
hafsa ladl
[email protected]These muffins are perfect for a quick and easy breakfast. They're also a great snack to have on hand.
Natalia Irene
[email protected]I love the texture of these muffins. The cornmeal gives them a nice crunch.
Kausa Deejey
[email protected]These muffins are a great way to use up leftover buttermilk. They're also a delicious and easy breakfast option.
Asim Nigah
[email protected]I've tried this recipe several times and it always turns out great. The muffins are moist and flavorful.
Deni Nica
[email protected]These muffins are so easy to make and they taste amazing! I will definitely be making them again.
Linda Abramowski
[email protected]I made these muffins for a potluck and they were a huge hit! Everyone loved them.
Ambia Sultana Meera
[email protected]These muffins are delicious! I love the combination of cornmeal and buttermilk. They're perfect for breakfast or a snack.
Eman Abbasi
[email protected]I've made these muffins several times and they always turn out perfect. They're so easy to make and they're always a hit with my family and friends.
Saskia Davids
[email protected]These muffins are so moist and fluffy! The cornmeal gives them a great texture and the buttermilk adds a tangy flavor. I will definitely be making these again!