Buttermilk Corn Muffins

12
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"Wonderful and everything you would look for in a corn muffin."

Original recipe yields 12 servings
OK

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.

Related

Luv2Kook

Yum to these moist and delicious muffins! Loved em!

review by:
(25 Sep 2020)

ChefChickee

Baked to perfection and so moist. We enjoyed them topped with some honey butter along with hot cocoa and whip cream.

review by:
(31 Dec 2018)

ellie

Very good and a wonderful way to use up buttermilk! We were able to get 15 muffins from this recipe. Thanks for sharing!

review by:
(12 Aug 2014)

CooknCrazy

These are delicious, nice and moist, I add in some chopped green onions and used white sugar, thanks for your recipe!

review by:
(16 Jul 2013)

BeatleBugBrenda

I am a newcomer here and when I was searching the new recipes I saw this posted with its beautiful picture perfect photo and I instantly knew what I was having for breakfast this morning. They just came out of the oven and I am sitting here eating one as I am giving the review. The muffins are excellent in taste and texture and I know we will see lots of repeats for these!

review by:
(13 Jul 2013)