Eggless Corn Pudding Muffins
These eggless muffins are unusual, with a somewhat chewy exterior and a moist, puddling-like interior.
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READY IN: 35mins
SERVES: 12
YIELD: 12 muffins
UNITS: US
INGREDIENTS
Nutrition- 2⁄3cup cornmeal
- 2⁄3
- 2⁄3
- 1⁄4cup sugar
- 2teaspoons baking powder
- 1⁄2teaspoon baking soda
- 1⁄2teaspoon salt
- 1⁄2
- 2
- 1cup buttermilk
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DIRECTIONS
- Preheat oven to 425°F, and grease a muffin tin well.
- Combine dry ingredients in a large bowl.
- In another bowl, combine wet ingredients.
- Add wet ingredients to dry ingredients, stirring until just moistened.
- Fill muffin tin. (The cups will be almost full. Don't worry, it doesn't rise too much.).
- Bake for 20-25 minutes until tops begin to brown.
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