Buttermilk Cornmeal Muffins Recipe Recipe For Deviled

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BUTTERMILK CORNBREAD MUFFINS



Buttermilk Cornbread Muffins image

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.

Provided by Robyn Webb

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Corn Muffin Recipes

Yield 12

Number Of Ingredients 8

1 cup cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 eggs, beaten
¾ cup lowfat buttermilk
¼ cup honey
2 tablespoons vegetable oil

Steps:

  • 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.

Nutrition Facts : Calories 134.9 calories, Carbohydrate 22.6 g, Cholesterol 31.6 mg, Fat 3.7 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 217.9 mg, Sugar 6.7 g

BUTTERMILK CORNMEAL MUFFINS



Buttermilk Cornmeal Muffins image

These are my sister-in-law's favorite "plain" muffin and can put bakery corn muffins to shame! Cut them in half, toast them lightly, and spread with honey butter. Bite and smile:)

Provided by JamesDeansGirl

Categories     Quick Breads

Time 33m

Yield 12 serving(s)

Number Of Ingredients 9

1 cup cornmeal
1 1/2 cups buttermilk
1 1/4 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup sugar
1 egg
5 1/3 tablespoons butter, melted and cooled

Steps:

  • Preheat oven to 400*F.
  • Have ready 12 greased and or paper-lined muffin cups.
  • In a large bowl, combine the buttermilk and cornmeal; set aside.
  • In another bowl, combine the flour, baking powder, baking soda, salt, and sugar.
  • In another bowl, whisk together the egg and melted butter; add the cornmeal mixture and mix well.
  • Add to the flour mixture just until combined; do not overmix.
  • Fill prepared muffin cups 2/3 cup full; bake 15 minutes.
  • Serve warm.

Nutrition Facts : Calories 180.2, Fat 6.3, SaturatedFat 3.6, Cholesterol 30.3, Sodium 431.1, Carbohydrate 27.7, Fiber 1.1, Sugar 9.9, Protein 3.8

BUTTERMILK CORNMEAL MUFFINS



Buttermilk Cornmeal Muffins image

These muffins seem to be a little moister than most cornmeal muffins. I think soaking the cornmeal in the buttermilk is what makes a difference. I always use finely ground cornmeal, but you can use the regular cornmeal if you like the grittier texture it provides. I always use butter, not margarine, a personal preference. I never use Splenda, but imagine it would work for those with dietary restrictions. I will sometimes add some toasted wheat germ, no more than about 1/4 cup in this recipe, just to give it a bit of a nutritional boost. As with most cornmeal muffins, these are best served the day they are baked. I don't know how well they freeze, the kids eat them up too quickly. I can't remember where I found the recipe, but thought I would post it here for safe keeping. Update to this recipe. I have added honey on to the ingredient list. I usually use honey instead of sugar when I make these. It adds a bit of flavour as well as making them moister.

Provided by Demelza

Categories     Quick Breads

Time 25m

Yield 12-18 large or medium muffins, 12 serving(s)

Number Of Ingredients 9

1 cup yellow cornmeal
1 1/2 cups buttermilk
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar or 1/2 cup honey
1 lightly beaten egg
1/3 cup melted butter

Steps:

  • Combine cornmeal & buttermilk, set aside.
  • Stir all dry ingredients together.
  • Mix melted butter and beaten egg together, if using honey instead of sugar add it to the wet ingredients, then add to cornmeal mixture.
  • Stir cornmeal mixture into dry ingredients, just until moistened.
  • Scoop into paper lined muffin tins.
  • Bake at 400 degrees for about 15 minutes.
  • Cool slightly and enjoy with butter and honey or jam.

Nutrition Facts : Calories 180.1, Fat 6.3, SaturatedFat 3.6, Cholesterol 30.3, Sodium 334.1, Carbohydrate 27.7, Fiber 1.1, Sugar 9.9, Protein 3.8

BLUEBERRY BUTTERMILK CORN MUFFINS



Blueberry Buttermilk Corn Muffins image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h5m

Yield 12 muffins

Number Of Ingredients 10

1 1/3 cups buttermilk
2 large eggs
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour, plus 1 tablespoon
1 1/3 cups yellow cornmeal (about 7 ounces)
3/4 cup sugar
1 tablespoon baking powder
3/4 teaspoon fine salt
1 1/2 sticks chilled unsalted butter, cut into 1/2-inch cubes
1 1/2 cups frozen blueberries (7 to 8 ounces; do not thaw)

Steps:

  • Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a standard 12-cup muffin pan with paper liners.
  • In a large bowl, whisk the buttermilk, eggs and vanilla to blend. Combine 1 1/3 cups of the flour, the cornmeal, sugar, baking powder and salt in a processor, about 30 seconds. Drop in the cold butter cubes. Using on/off turns, blend until the butter is cut in finely and the mixture resembles a coarse meal, stopping occasionally to check the size of the butter pieces, (they should be the size of rice kernels). Pour the dry ingredients over the buttermilk mixture. Using a thin, flexible spatula and a few quick strokes, fold the batter together, turning the bowl as you fold.
  • In a medium bowl, combine the remaining 1 tablespoon flour and the frozen blueberries. Toss to coat the berries. Scatter the berries over the batter and fold in.
  • Using a rounded 1/3 cup of batter for each muffin, fill the paper liners, mounding the batter in the center. Use a knife tip or spoon to reposition at least 1 berry so it is showing on top.
  • Bake the muffins until puffed and browning at edges, and a tester inserted into the center comes out clean, 20 to 25 minutes. Let the muffins stand 5 to 10 minutes. Twist each muffin in place to loosen the edges from the pan. Lift the muffins out onto a rack and cool.

BUTTERMILK OATMEAL MUFFINS



Buttermilk Oatmeal Muffins image

These delicious buttermilk muffins were a significant part of the first dinner I had with my wife when we were courting. She's an excellent cook, and that first meal was truly a gourmet's delight. Now whenever she plans a menu and asks for my suggestions, I make sure these muffins are on it. -Robert Luebke, Appleton, Wisconsin

Provided by Taste of Home

Time 30m

Yield about 8 muffins.

Number Of Ingredients 9

1 cup quick-cooking oats
1 cup buttermilk
1 egg, beaten
1/2 cup packed brown sugar
1/4 cup vegetable oil
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar and oil. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° until muffins test done, 16-18 minutes. Cool in pan 5 minutes before removing to a wire rack.

Nutrition Facts : Calories 229 calories, Fat 9g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 322mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

BASIC BUTTERMILK MUFFINS



Basic Buttermilk Muffins image

This is a great basic muffin batter that can be adapted to almost anything.

Provided by DCKatie

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 10

2 ¼ cups all-purpose flour
½ cup white sugar
1 teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground nutmeg
¼ cup butter, melted
1 egg, lightly beaten
1 cup buttermilk
1 teaspoon vanilla extract

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  • Sift together the flour, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla.
  • Pour the buttermilk mixture into the dry ingredients and stir just until mixed (the batter will not be smooth). Gently stir in fruit, if desired (see Cook's Note).
  • Scoop the batter into the prepared muffin tins; fill the cups almost to the top. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.

Nutrition Facts : Calories 167.7 calories, Carbohydrate 27.5 g, Cholesterol 26.5 mg, Fat 4.7 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 2.7 g, Sodium 338.1 mg, Sugar 9.5 g

BUTTERMILK CORN MUFFINS



Buttermilk Corn Muffins image

The aroma of home-baked corn muffins is almost as good as eating them! Mmm!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 12

Number Of Ingredients 7

1 3/4 cups cornmeal
1 cup Original Bisquick™ mix
1/3 cup sugar
1/2 cup butter or margarine, melted
1 cup buttermilk
1 teaspoon baking soda
2 eggs, slightly beaten

Steps:

  • Heat oven to 400°F. Line 12 muffin cups with paper baking cups, or grease bottoms only of muffin cups with shortening.
  • In large bowl, stir all ingredients until blended. Divide batter evenly among muffin cups.
  • Bake muffins 14 to 17 minutes or until golden brown. Remove from pan to wire rack.

Nutrition Facts : Calories 230, Carbohydrate 28 g, Cholesterol 60 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Muffin, Sodium 330 mg

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