Cornbread Muffins (HmF)

Servings

Serving size

1 muffin

COOKING TIME

30 minutes

This recipe can be multiplied. Leftover muffins can be kept in the refrigerator and reheated in the oven. To freeze, wrap muffins individually in plastic wrap and thaw overnight in the refrigerator or microwave for 30-60 seconds.

Ingredients

1 cup Yellow cornmeal

1 cup Enriched all purpose white flour

1/4 tsp. Salt

1 1/2 tsp. Baking powder

1 Tbsp. Sugar

1 Tbsp. Unsalted butter

1 1/4 cup Reduced fat buttermilk

1 large Egg(s)

Instructions

Preheat oven to 325°F (162°C).

In a medium bowl, whisk together dry ingredients: yelllow cornmeal, all purpose flour, salt, baking powder, and sugar.

In a small microwave safe bowl, microwave the butter for 15 seconds or until melted. Whisk together butter, buttermilk, and egg.

Add the wet ingredients into the dry. Using a rubber spatula, fold to combine. Do not over mix. It will be moderately lumpy (this is good!). After you fold, let sit for 10 minutes to hydrate the corn.

Place 12 muffin liners in a muffin pan. Spray the liners with non-stick spray.

Fill muffins 3/4 of the way with batter. Bake for about 15 minutes or until golden brown.

Remove and cool on wire rack. Serve immediately, or once cooled, wrap in plastic wrap and put in the freezer or refrigerator.