Buttery Cornbread Muffins

Buttery Cornbread Muffins created by anniesnomsblog

These classic cornbread muffins are oh-so easy to make! And best of all, you will probably already have almost all of the ingredients on hand! Just pick up some cornmeal in the bulk section of your supermarket, and walaahh... Cornbread muffins!

Ready In:
20mins
Yields:
Units:

ingredients

directions

  • Combine ingredients in a large bowl, then mix using a hand beater (no longer than 1 minute) Pour into 12 large muffin cups.
  • Bake for 15-20 minutes at 350 degrees F.
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RECIPE MADE WITH LOVE BY

@krittylea21
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@krittylea21
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"These classic cornbread muffins are oh-so easy to make! And best of all, you will probably already have almost all of the ingredients on hand! Just pick up some cornmeal in the bulk section of your supermarket, and walaahh... Cornbread muffins!"
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  1. beverlyadilworth
    what is 50MI measure you used in place of 50g for vegetable shortening?
    Replies 1
  2. charree329
    I used butter in place of the vegetable shortening and honey in place of sugar. When you're sugar sensitive, you make concessions. This worked out very well with the bean soup and the very few that were left, froze really well, also! Thank you for submitting this!
    Reply
  3. charree329
    I used butter in place of the vegetable shortening and honey in place of sugar. When you're sugar sensitive, you make concessions. This worked out very well with the bean soup and the very few that were left, froze really well, also! Thank you for submitting this!
    Reply
  4. Sandra R.
    If too dry and crumbly try substituting the shortening with applesauce in the same amount. Making it in silicone muffin cups also cuts down on the fat. If you don't like sweet cornbread add a 1/2 cup grated cheese and 3 finely sliced green onions/scallions instead of the sugar. It becomes a great chili dinner companion and is great in take-to-work lunches, saving you money.!
    Reply
  5. Sandra R.
    If too dry and crumbly try substituting the shortening with applesauce in the same amount. Making it in silicone muffin cups also cuts down on the fat. If you don't like sweet cornbread add a 1/2 cup grated cheese and 3 finely sliced green onions/scallions instead of the sugar. It becomes a great chili dinner companion and is great in take-to-work lunches, saving you money.!
    Reply
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