CORNBREAD MUFFINS II

Cornbread Muffins II image

A good cornbread muffin that can be frozen in bags and reheated as needed.

Provided by CHRISW

Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes

Time 25m

Yield 12

Number Of Ingredients 9

Ingredients

1 ¾ cups cornmeal
¾ cup all-purpose flour
4 teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon salt
¼ cup white sugar
2 cups buttermilk
2 eggs
¼ cup vegetable oil

Steps:

Preheat oven to 450 degrees F (230 degrees C). Lightly grease or line 12 muffin cups.
In a large bowl, mix together cornmeal, all-purpose flour, baking powder, baking soda, salt and sugar. In a separate bowl, combine buttermilk, eggs and vegetable oil; beat well. Pour buttermilk mixture into flour mixture; stir until blended. Pour batter into prepared muffin cups.
Bake in preheated oven for 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Nutrition Facts : Calories 178.5 calories, Carbohydrate 26.3 g, Cholesterol 32.6 mg, Fat 6.5 g, Fiber 1.5 g, Protein 4.7 g, SaturatedFat 1.2 g, Sodium 443.5 mg, Sugar 6.3 g