Moist Cornbread Muffins

Red Jenny's Note:

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

• Total Time: 8 hrs 15 mins
• Prep Time: 8 hrs
• Cook Time: 15 mins

Ingredients:

Serves: 24

Yield: 24.0 muffins

• 2 ½ cups yellow cornmeal (I used stone ground whole grain medium grind)
• 2 cups pastry flour
• 2⁄3; cup raw sugar
• 2 teaspoons baking soda
• 1 teaspoon salt
• 3 eggs
• 2 ½ cups buttermilk
• 1 cup olive oil

Directions:

1. The night before you bake these, mix the cornmeal with the buttermilk. Soak overnight in the refrigerator.
2. Preheat oven to 425 and grease muffin tins.
3. Beat eggs with olive oil and sugar. Add cornmeal-buttermilk mixture.
4. Mix flour, baking soda and salt in a bowl. Add liquid ingredients and stir until just blended.
5. Spoon into well-greased muffin tins, filling about 3/4 full.
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.