Moist Cornbread Muffins
- Ready In:
- 1hr 30mins
- Ingredients:
- 8
- Yields:
-
24 muffins
- Serves:
- 24
ingredients
- 591.47 ml yellow cornmeal (I used stone ground whole grain medium grind)
- 473.18 ml pastry flour
- 157.80 ml raw sugar
- 9.85 ml baking soda
- 4.92 ml salt
- 3 eggs
- 591.47 ml buttermilk
- 236.59 ml olive oil
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
Red Jenny
Canada
Healthy cook