Moist Cornbread Muffins

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READY IN: 1hr 30mins
SERVES: 24
YIELD: 24 muffins
UNITS: US

INGREDIENTS

Nutrition
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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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