Easy Cornbread Muffins
Ingredients
The batter
-
1
cup
cornmeal
-
1
cup
all-purpose flour
-
1
teaspoon
baking powder
-
½
teaspoon
baking soda
-
⅛
teaspoon
salt
-
½
cup
unsalted butter
-
2
tablespoons
olive oil or vegetable oil
-
¼
cup
brown sugar
-
2
tablespoons
honey
-
1
large
egg
-
1
cup
buttermilk
Optional add-ins
-
1–2
pieces
jalapeño peppers
Instructions
- Preheat the oven to 425°F (218°C) and prepare a muffin pan.
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
- In another bowl, mix the melted butter, oil, brown sugar, and honey until smooth, then add the egg and buttermilk.
- Combine the wet and dry ingredients, folding in any optional add-ins without over-mixing.
- Fill the muffin liners to the top and bake for 5 minutes at 425°F, then reduce the temperature to 350°F (177°C) and bake for an additional 16-17 minutes.
- Allow the muffins to cool in the pan for 5 minutes before serving.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
200
Total fat
10g
Total carbohydrates
25g
Total protein
3g
Sodium
200mg
Cholesterol
30mg
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