Buttermilk Cornbread Muffins46 Reviews
“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.” - by Robyn Webb
Original recipe yields 1 dozen muffins
- Preheat the oven to 375 degrees F (190 degrees C).
- 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.
- Bake until golden, about 20 to 25 minutes. Remove the muffins from the pan and cool completely.
Amount Per Serving (12 total)
- 135 cal
- 3.7 g
- 22.6 g
Based on a 2,000 calorie diet
Reviews (46)Rate This Recipe
"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..." See more"
"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 wond..." See moreer 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. =["
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