Cornbread Muffins II

          

A good cornbread muffin that can be frozen in bags and reheated as needed.

Original recipe makes 12 muffins

Ingredients

1 3/4 cups cornmeal
3/4 cup all-purpose flour
4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/4 cup white sugar
2 cups buttermilk
2 eggs
1/4 cup vegetable oil

  • PREP

    10 mins

  • COOK

    15 mins

  • READY IN

    25 mins

Directions

  1. Preheat oven to 450 degrees F (230 degrees C). Lightly grease or line 12 muffin cups.
  2. In a large bowl, mix together cornmeal, all-purpose flour, baking powder, baking soda, salt and sugar. In a separate bowl, combine buttermilk, eggs and vegetable oil; beat well. Pour buttermilk mixture into flour mixture; stir until blended. Pour batter into prepared muffin cups.
  3. Bake in preheated oven for 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Nutrition

Calories: 179 kcal
Carbohydrates: 26.3 g
Cholesterol: 37 mg
Fat: 6.5 g
Fiber: 1.5 g
Protein: 4.7 g
Sodium: 443 mg

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