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    You are in: Home / Recipes / Buttermilk Cornmeal Muffins Recipe
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    Buttermilk Cornmeal Muffins

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Demelza's Note:

    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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    Ingredients:

    Serves: 12

    Yield:

    large o ...

    Units: US | Metric

    Directions:

    1. 1
      Combine cornmeal & buttermilk, set aside.
    2. 2
      Stir all dry ingredients together.
    3. 3
      Mix melted butter and beaten egg together, if using honey instead of sugar add it to the wet ingredients, then add to cornmeal mixture.
    4. 4
      Stir cornmeal mixture into dry ingredients, just until moistened.
    5. 5
      Scoop into paper lined muffin tins.
    6. 6
      Bake at 400 degrees for about 15 minutes.
    7. 7
      Cool slightly and enjoy with butter and honey or jam.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

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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
    31%
    Total Fat 6.2 g
    9%
    Saturated Fat 3.6 g
    18%
    Cholesterol 30.2 mg
    10%
    Sodium 334.1 mg
    13%
    Total Carbohydrate 27.7 g
    9%
    Dietary Fiber 1.0 g
    4%
    Sugars 9.9 g
    39%
    Protein 3.7 g
    7%

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