These muffins seem to be a little moister than most cornmeal muffins. I think soaking the cornmeal in the buttermilk is what makes a difference. I always use finely ground cornmeal, but you can use the regular cornmeal if you like the grittier texture it provides. I always use butter, not margarine, a personal preference. I never use Splenda, but imagine it would work for those with dietary restrictions. I will sometimes add some toasted wheat germ, no more than about 1/4 cup in this recipe, just to give it a bit of a nutritional boost. As with most cornmeal muffins, these are best served the day they are baked. I don't know how well they freeze, the kids eat them up too quickly. I can't remember where I found the recipe, but thought I would post it here for safe keeping. Update to this recipe. I have added honey on to the ingredient list. I usually use honey instead of sugar when I make these. It adds a bit of flavour as well as making them moister.
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- 1Combine cornmeal & buttermilk, set aside.
- 2Stir all dry ingredients together.
- 3Mix melted butter and beaten egg together, if using honey instead of sugar add it to the wet ingredients, then add to cornmeal mixture.
- 4Stir cornmeal mixture into dry ingredients, just until moistened.
- 5Scoop into paper lined muffin tins.
- 6Bake at 400 degrees for about 15 minutes.
- 7Cool slightly and enjoy with butter and honey or jam.
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Nutritional Facts for Buttermilk Cornmeal Muffins
Serving Size: 1 (73 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 180.1
- Calories from Fat 56
- Total Fat 6.2 g
- Saturated Fat 3.6 g
- Cholesterol 30.2 mg
- Sodium 334.1 mg
- Total Carbohydrate 27.7 g
- Dietary Fiber 1.0 g
- Sugars 9.9 g
- Protein 3.7 g