Moist Cornbread Muffins

"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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Ready In:
1hr 30mins
Ingredients:
8
Yields:
24 muffins
Serves:
24
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ingredients

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directions

  • 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.
  • Preheat oven to 425 and grease muffin tins.
  • Beat eggs with olive oil and sugar. Add cornmeal-buttermilk mixture.
  • Mix flour, baking soda and salt in a bowl. Add liquid ingredients and stir until just blended.
  • Spoon into well-greased muffin tins, filling about 3/4 full.
  • 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.

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RECIPE SUBMITTED BY

Healthy cook
 
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