Sweet Buttermilk Cornbread Muffins Recipe
This sweet buttermilk cornbread muffins recipe is far tastier than the store-bought mixes. And, it's made and baked quickly.
Equipment
1 muffin pan
Ingredients
- ⅓ cup all-purpose flour
- ⅔ cup cornmeal mix yellow or white
- ½ Tablespoon baking powder
- ½ teaspoons baking soda
- ½ teaspoons salt
- ¼ cup sugar
- 1 large egg
- ⅔ cup buttermilk (or regular milk + 1 tsp lemon juice)
- 2 Tablespoon oil (vegetable, e.g., peanut oil)
Instructions
- Add all dry ingredients and mix thoroughly.⅓ cup all-purpose flour, ⅔ cup cornmeal mix, ½ Tablespoon baking powder, ½ teaspoons salt, ¼ cup sugar, ½ teaspoons baking soda
- Add in the final ingredients and mix by hand to create a basic batter.1 large egg, ⅔ cup buttermilk, 2 Tablespoon oil
- Oil the muffin cups that will be used. Fill each cup with batter, leaving about ¼-inch space from the top.
- Bake at 400°F for about 15-17 minutes. Let them rest 5 minutes before removing.
Notes
If batter is too dry, add more milk. If too thin, add more flour.
Nutrition Facts
Sweet Buttermilk Cornbread Muffins Recipe
Amount per Serving
Calories
193
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Trans Fat
0.02
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
4
g
Cholesterol
34
mg
11
%
Sodium
680
mg
30
%
Potassium
94
mg
3
%
Carbohydrates
29
g
10
%
Fiber
1
g
4
%
Sugar
10
g
11
%
Protein
4
g
8
%
Vitamin A
143
IU
3
%
Calcium
152
mg
15
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Reference
DarnGoodRecipes.com™