Buttermilk Cornbread Muffins recipe

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Ingredients

1 cup cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 eggs, beaten
¾ cup lowfat buttermilk
¼ cup honey
2 tablespoons vegetable oil

Nutrition Info

134.9 calories
carbohydrate: 22.6 g
cholesterol: 31.6 mg
fat: 3.7 g
fiber: 1 g
protein: 3.5 g
saturatedFat: 0.7 g
servingSize: -
sodium: 217.9 mg
sugar: 6.7 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 dozen muffins

Recipe Note

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.

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