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Buttermilk Corn Muffins
12 Servings
100% would make this recipe for Buttermilk Corn Muffins again.
The aroma of home-baked corn muffins is almost as good as eating them! Mmm!
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Buttermilk Corn Muffins Ingredients
1 3/4 cups
cornmeal
1 cup
buttermilk
1 cup Original
Bisquick
? mix
1 teaspoon
baking soda
1/3 cup
sugar
2
eggs
, slightly beaten
1/2 cup butter or
margarine
melted
Instructions for Buttermilk Corn Muffins
1. Heat oven to 400?F. Line 12 muffin cups with paper baking cups, or grease bottoms only of muffin cups with shortening.
2. In large bowl, stir all ingredients until blended. Divide batter evenly among muffin cups.
3. Bake muffins 14 to 17 minutes or until golden brown. Remove from pan to wire rack.
High Altitude (3500-6500 ft): Heat oven to 425?F. Use 1 1/4 cups buttermilk.
Main Ingredient:
Corn Meal
Cuisine:
American
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Buttermilk Corn Muffins (2 Points)
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Bake
Bread
Corn Meal
American
for
flavor
and
categorization
Nutrition Information 1 Serving: Calories 230 (Calories from Fat 100); Total Fat 11g (Saturated Fat 6g, Trans Fat ncg); Cholesterol 60mg; Sodium 330mg; Total Carbohydrate 28g (Dietary Fiber 2g, Sugars ncg); Protein 4g Percent Daily Value*: Vitamin A 8%; Vitamin C 0%; Calcium 4%; Iron 6% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 2 *Percent Daily Values are based on a 2,000 calorie diet. [I posted this recipe.]
rgcurrie@wbcable.net
on Jan 19 2008 6:35PM
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posted by rgcurrie@wbcable.net
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