Cornmeal Muffins (breakfast muffins)
By cmcrobb
from Company’s Coming – Mostly Muffins
Use 60mm cookie scoop
Use 2 3/4" muffin pan, makes 12 muffins.
Calories: 175 per muffin
Weight Watchers Points: 5 per muffin
Good served with syrup and butter
Rate this recipe
4.6/5
(7 Votes)
1 Picture
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup Yellow Cornmeal
- 1/2 cup white sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1 cup buttermilk*
- 1/4 cup butter
- or *use 1/4 cup Bulk Bark Buttermilk powder and 1 cup of water
Details
Preparation
Step 1
%{color: red}Preheat upper oven to 375°F convection bake%
Combine first 6 ingredients into large bowl. Stir. Make a well in centre.
Combine remaining 3 ingredients in small bowl. Add to well. Stir until just moistened. Fill 12 greased muffin cups 3/4 full.
Bake for about 15 minutes.
Let stand for 5 minutes before removing to wire rack to cool
Makes 12 muffins.
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