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    You are in: Home / Recipes / Moist Cornbread Muffins Recipe
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    Moist Cornbread Muffins

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    1 hrs 15 mins

    15 mins

    Red Jenny's Note:

    The secret is soaking the cornmeal in the buttermilk for at least 1 hour (included in prep time). It makes it nice and soft and moist. Enjoy with chili, or butter and honey for dessert.

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    Ingredients:

    Serves: 24

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      At least one hour before you bake these, mix the cornmeal with the buttermilk and soak in the refrigerator. This can also be done the night before.
    2. 2
      Preheat oven to 425 and grease muffin tins.
    3. 3
      Beat eggs with olive oil and sugar. Add cornmeal-buttermilk mixture.
    4. 4
      Mix flour, baking soda and salt in a bowl. Add liquid ingredients and stir until just blended.
    5. 5
      Spoon into well-greased muffin tins, filling about 3/4 full.
    6. 6
      Bake 15 minutes or until tops are golden brown and spring back to the touch. Cool slightly before removing from pan - they are especially crumbly when hot.

    Ratings & Reviews:

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    Nutritional Facts for Moist Cornbread Muffins

    Serving Size: 1 (71 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 207.5
     
    Calories from Fat 93
    44%
    Total Fat 10.3 g
    15%
    Saturated Fat 1.6 g
    8%
    Cholesterol 24.2 mg
    8%
    Sodium 242.3 mg
    10%
    Total Carbohydrate 25.5 g
    8%
    Dietary Fiber 1.1 g
    4%
    Sugars 6.9 g
    27%
    Protein 3.6 g
    7%

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