Buttermilk Cornbread Muffins

Buttermilk Cornbread Muffins

46 Reviews 1 Pic
Robyn Webb
Recipe by  Robyn Webb

“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.”

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Ingredients

Adjust Servings

Original recipe yields 1 dozen muffins

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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Reviews (46)

Rate This Recipe
PAUL VOGELZANG
51

PAUL VOGELZANG

Very delicious and quick. I tried it for the first time tonight for company and got rave reviews from all guests. Who all left with the recipe. Well worth my time and yours as well

LIZCHAO74
45

LIZCHAO74

These muffins were indeed moist, but they certainly weren't sweet...in fact, they weren't sweet AT ALL--they were completely bland. As to the moistness, I added kernels of corn as a variation; I wonder if that was what might have helped with the moistness (others who have reviewed this recipe have also complained about the lack of moistness). The honey on its own is definitely not enough to sweeten them...I was wishing I would have added sugar as well. This was my first attempt at homemade corn muffins, and I must say, I will NOT use this recipe again. =[

DONNA-SUE
32

DONNA-SUE

These corn muffins were pretty good. I have found that alot of recipes are bland and dry. This wasn't as dry as most, but not really moist either. The honey helped to sweeten them slightly, but I don't feel they were as sweet as I would have liked.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 135 cal
  • 7%
  • Fat
  • 3.7 g
  • 6%
  • Carbs
  • 22.6 g
  • 7%
  • Protein
  • 3.5 g
  • 7%
  • Cholesterol
  • 36 mg
  • 12%
  • Sodium
  • 218 mg
  • 9%

Based on a 2,000 calorie diet

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