Buttermilk Cornbread Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Honey makes these muffins moist and sweet. This recipe is from The WEBB Cooks, articles and recipes by Robin Webb, courtesy of the American Diabetes Association. Ingredients:
1 cup cornmeal |
1 cup all-purpose flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
2 eggs, beaten |
3/4 cup lowfat buttermilk |
1/4 cup honey |
2 tablespoons vegetable oil |
Directions:
1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a large bowl, combine the cornmeal, flour, baking powder, and soda. Combine eggs, buttermilk, honey, and oil; add slowly to the dry ingredients. Mix until blended. Pour into non-stick muffin cups, making them about two-thirds full.
3. Bake until golden, about 20 to 25 minutes. Remove the muffins from the pan and cool completely.
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