Buttermilk Corn Muffins
Created by Sue on July 11, 2013
- Servings: 12
- Prep Time: 15m
- Cook Time: 25m
- Recipe #10068
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup corn meal (yellow)
- 2/3 cup Splenda granular
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 2 large eggs (lightly beaten)
- 1/2 cup butter (1 stick, melted)
How to Make
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Step 1: Preheat oven to 350F.
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Step 2: Stir together the flour, corn meal, Splenda, baking powder and salt in a mixing bowl.
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Step 3: Make a well in the center of the flour and pour in the eggs, buttermilk, and melted butter.
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Step 4: Gently stir until blended.
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Step 5: Divide batter among a twelve-cup greased muffin tin.
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Step 6: Bake at 350F for about 25-30 minutes until a toothpick comes out clean and the tops are lightly browned.