Buttermilk Corn Muffins
Buttermilk Corn Muffins Preparation
1. Heat oven to 400F. 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 425F. Use 1 1/4 cups buttermilk.
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.
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