Cornbread Muffins II

A more savory muffin that freezes nicely, this version features tangy buttermilk as well.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 179 Calories

Ingredients

• 2 eggs
• 1 teaspoon salt
• ¼ teaspoon baking soda
• ¼ cup white sugar
• 4 teaspoons baking powder
• ¼ cup vegetable oil
• ¾ cup all-purpose flour
• 1 ¾ cups cornmeal
• 2 cups buttermilk

Recipe Instructions

Step 1

Preheat oven to 450 degrees F (230 degrees C). Lightly grease or line 12 muffin cups.

Step 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.

Step 3

Bake in preheated oven for 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.