Buttermilk Corn Muffins

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Simple, quick, easy, and just right.

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.

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)

METHOD:

Step 1

Preheat oven to 350F.

Step 2

Stir together the flour, corn meal, Splenda, baking powder and salt in a mixing bowl.

Step 3

Make a well in the center of the flour and pour in the eggs, buttermilk, and melted butter.

Step 4

Gently stir until blended.

Step 5

Divide batter among a twelve-cup greased muffin tin.

Step 6

Bake at 350F for about 25-30 minutes until a toothpick comes out clean and the tops are lightly browned.

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