Buttermilk Corn Muffins are quick and easy to prepare, and just right as a bread to accompany any good down-home cookin’.
Buttermilk Corn Muffins
By Sue Lau | Palatable Pastime
Not much I can say about these but…YUM!
I *do* use whole milk buttermilk as that is what I prefer and it has a different consistency from low-fat buttermilk.
I also use Splenda but you can go ahead and use sugar if that’s what you do.
Buttermilk Corn Muffins
Equipment
- 1 12-muffin tin
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup corn meal yellow
- 2/3 cup Splenda granular or sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 2 eggs lightly beaten
- 1/2 cup butter 1 stick, melted
Instructions
- Preheat oven to 350F.
- Stir together the flour, corn meal, Splenda, baking powder and salt in a mixing bowl.
- Make a well in the center of the flour and pour in the eggs, buttermilk, and melted butter.
- Gently stir until blended.
- Divide batter among a twelve-cup greased muffin tin.
- Bake at 350F for about 25-30 minutes until a toothpick comes out clean and the tops are lightly browned.
Notes
From the kitchen of Palatable Pastime
Nutrition
Serving: 1gCalories: 214kcalCarbohydrates: 28gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 50mgSodium: 301mgPotassium: 85mgFiber: 1gSugar: 10gVitamin A: 317IUCalcium: 97mgIron: 1mg
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