Buttermilk Cornmeal Muffins

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.

• Ready In: 25 mins
• Serves: 12
• Yields: 12-18 large or medium muffins

Ingredients

• 1  cup yellow cornmeal
• 1 1⁄2 cups buttermilk
• 1 1⁄4 cups all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 cup sugar or 1⁄2 cup honey
• 1  lightly beaten egg
• 1⁄3 cup  melted butter

Directions

1. Combine cornmeal & buttermilk, set aside.
2. Stir all dry ingredients together.
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. Stir cornmeal mixture into dry ingredients, just until moistened.
5. Scoop into paper lined muffin tins.
6. Bake at 400 degrees for about 15 minutes.
7. Cool slightly and enjoy with butter and honey or jam.