Cornbread Muffins II Best Family Recipes
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| Cornbread Muffins II |
"A suitable cornbread muffin that may be frozen in luggage and reheated as needed."
Ingredients :
- 1 3/four cups cornmeal
- three/4 cup all-reason flour
- four teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup white sugar
- 2 cups buttermilk
- 2 eggs
- 1/four cup vegetable oil
Instructions :
| Prep : 10M | Cook : 12M | Ready in : 25M |
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- Preheat oven to 450 ranges F (230 levels C). Lightly grease or line 12 muffin cups.
- In a huge bowl, blend together cornmeal, all-cause flour, baking powder, baking soda, salt and sugar. In a separate bowl, combine buttermilk, eggs and vegetable oil; beat nicely. Pour buttermilk aggregate into flour mixture; stir until mixed. Pour batter into organized muffin cups.
- Bake in preheated oven for 15 mins, or till a toothpick inserted into the center of a muffin comes out clean.
Notes :
- Try the usage of a Reynolds® slow cooker liner on your slow cooker for easier cleanup.
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