Buttermilk Corn Muffins
12
Servings
Servings
15m PT15M
Prep Time
Prep Time
25m PT25M
Cook Time
Cook Time
40m
Ready In
Ready In
Recipe: #10068
July 11, 2013
Categories: Breads, Vegetables, Corn, North American, Southern, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, One-Pot Meal, Christmas, Fall/Autumn, Potluck, Sunday Dinner, Thanksgiving, Winter, Weeknight Meals, Oven Bake, Diabetic, Vegetarian, Sugar Substitute, Make it from scratch, Quick Breads, Flour, Muffins more
"Wonderful and everything you would look for in a corn muffin."
Original recipe yields 12 servings
Ingredients
Nutritional
- Serving Size: 1 (66.5 g)
- Calories 173
- Total Fat - 9.7 g
- Saturated Fat - 5.7 g
- Cholesterol - 57.9 mg
- Sodium - 297.3 mg
- Total Carbohydrate - 17.5 g
- Dietary Fiber - 0.8 g
- Sugars - 1.4 g
- Protein - 4.1 g
- Calcium - 124.2 mg
- Iron - 0.7 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step 1
Preheat oven to 350F.
Step 2
Stir together the flour, corn meal, Splenda, baking powder and salt in a mixing bowl.
Step 3
Make a well in the center of the flour and pour in the eggs, buttermilk, and melted butter.
Step 4
Gently stir until blended.
Step 5
Divide batter among a twelve-cup greased muffin tin.
Step 6
Bake at 350F for about 25-30 minutes until a toothpick comes out clean and the tops are lightly browned.
Tips & Variations
No special items needed.
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