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Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 19 muffins
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Ingredientes
- Vegetable oil cooking spray
- 1 cup unbleached white flour
- 1 cup stone ground yellow cornmeal
- 1/2 tsp salt
- 1 TBSP baking powder
- 1 1/4 cup buttermilk
- 1/2 tsp baking soda
- 2 eggs
- 1/4 to 1/3 cup sugar, preferably unrefined I used 1/4 because I was worried that it would be too sweet if I used more. Nope, 1/3 would have been just fine.
- 1/3 cup melted butter or mild vegetable oil I used butter
Direcciones
- 1. Preheat oven to 400 degrees. Spray a 12 cup muffin tin with oil or line with muffin papers. I ended up getting 19 muffins out of this recipe.
- 2. Combine the flour, cornmeal, salt, and baking powder in a large bowl, stirring well. Set aside.
- 3. Whisk together the buttermilk and baking soda in a medium bowl until the baking soda is dissolved. Whisk in the eggs, sugar, and melted butter or oil. The batter was quite "poofy". I think it was from the baking soda. It reminded me of when I've made the Jiffy boxed cornbread muffins and I let the batter sit for awhile and it has risen.
- 4. Stir the combined wet ingredients into the dry until the mixture is just barely combined. Spoon into prepared muffin tin.
- 5. Bake until golden brown, 15-20 minutes. Serve warm. Mine only took 12 minutes.
- My kids love cornbread and this was no exception. I didn't have regular honey and none of them wanted the creamed honey so they were a little bland with just butter on them. But, they were still really good.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 35g | |
| Recipe makes 19 servings | |
| Calories 77 | |
| Calories from Fat 34 | 44% |
| Total Fat 3.9g | 5% |
| Saturated Fat 2.29g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 340mg | 14% |
| Potassium 39mg | 1% |
| Total Carbs 8.9g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 3.9g | 3% |
| Protein 1.83g | 3% |
