SPOON-BREAD MUFFINS
Provided by Scott Peacock
Categories Bread Milk/Cream Dairy Egg Breakfast Brunch Bake Vegetarian Quick & Easy Cornmeal Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 muffins
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F with rack in middle. Butter muffin cups.
- Whisk together cornmeal, baking soda, and salt in a bowl. Whisk buttermilk into eggs, then add to cornmeal mixture and whisk vigorously until smooth. Whisk in butter.
- Divide batter among muffin cups and bake until edges begin to pull away from sides and a wooden pick inserted in center of a muffin comes out clean, 20 to 25 minutes. Turn out onto a rack and serve warm.
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md billal mia
[email protected]These muffins are so easy to make and they taste delicious! I love that I can use ingredients that I already have on hand.
Moin Akhtar
[email protected]I've made these muffins several times now and they always turn out great. I love the way they rise in the oven and the way they taste.
chris Fried
[email protected]These muffins are a great way to use up leftover cornbread mix. They're also a great way to get your kids to eat their vegetables.
Esha Aboubakar
[email protected]I made these muffins for my family and they loved them! They said they were the best muffins they've ever had.
Mia barr
[email protected]These muffins are so moist and fluffy. They're the perfect comfort food for a cold day.
Janet Damkor
[email protected]I've made these muffins several times now and they always turn out perfectly. I love the way they rise in the oven.
Krystal Boudreaux
[email protected]These muffins are a great grab-and-go breakfast or snack. They're also perfect for packing in lunches.
Anas Khalid
[email protected]I like to add a little bit of honey to the batter for extra sweetness. It's a great way to balance out the cornmeal flavor.
Fakir Mirazul Islam
[email protected]I've made these muffins with both regular milk and buttermilk and they turn out great either way. Buttermilk gives them a slightly tangy flavor that I really enjoy.
Ahmad Musawer
[email protected]These muffins are a great way to use up leftover cornbread mix. I always have some on hand and it's so convenient to just add a few other ingredients and have fresh muffins in no time.
Reem Perry
[email protected]I made these muffins with my kids and they had a blast! They were so excited to eat them when they were done.
Shoukat Ali Rph
[email protected]These muffins are so easy to make and they taste delicious! I love that I can use ingredients that I already have on hand.
Ntombizanana Naki
[email protected]I've made these muffins several times now and they always turn out great. I like to add a little bit of shredded cheddar cheese to the batter for extra flavor.
florence chep
[email protected]I made these muffins for a brunch party and they were a huge success! Everyone loved them and asked for the recipe. They are so light and fluffy, and the cornmeal gives them a nice texture.
Jakiya Nuri
[email protected]These spoon bread muffins were a hit with my family! They were so easy to make and turned out perfectly fluffy and moist. I will definitely be making these again.