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

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

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.