Buttermilk Cornbread Muffins

Honey makes these muffins moist and sweet. This recipe is from The WEBB Cooks, articles and recipes by Robin Webb, courtesy of the American Diabetes Association.

Original recipe makes 1 dozen muffins

Ingredients

1 cup cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 eggs, beaten
3/4 cup lowfat buttermilk
1/4 cup honey
2 tablespoons vegetable oil

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. In a large bowl, combine the cornmeal, flour, baking powder, and soda. Combine eggs, buttermilk, honey, and oil; add slowly to the dry ingredients. Mix until blended. Pour into non-stick muffin cups, making them about two-thirds full.
  3. Bake until golden, about 20 to 25 minutes. Remove the muffins from the pan and cool completely.

Nutrition

Calories: 135 kcal
Carbohydrates: 22.6 g
Cholesterol: 36 mg
Fat: 3.7 g
Fiber: 1 g
Protein: 3.5 g
Sodium: 218 mg

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