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Buttermilk Cornbread Muffins Recipe

Name: Buttermilk Cornbread Muffins
Ingredients: 1 c. yellow cornmeal; 1 c. unbleached all-purpose flour; 2 tsp baking pwdr; 1 tsp baking soda; 2 x Large eggs beaten; 3/4 c. low-fat buttermilk; 1/4 c. honey; 2 Tbsp. canola oil

by Global Cookbook

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Servings: 12

Ingredients

Cost per serving $0.29 view details

1 c. yellow cornmeal
1 c. unbleached all-purpose flour
2 tsp baking pwdr
1 tsp baking soda
2 x Large eggs beaten
3/4 c. low-fat buttermilk
1/4 c. honey
2 Tbsp. canola oil

Directions

Preheat the oven to 375 degrees. In a large bowl, combine the cornmeal, flour, baking pwdr and soda.
Combine the remaining ingredients and add in slowly to the dry ingredients. Mix till blended. Pour into non-stick muffin c., making them about two-thirds full.
Bake till golden brown about 20 to 25 min. Remove the muffins from the pan and cold completely.
This recipe yields 12 muffins.
Serving size: 1 muffin.

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Amount Per Serving	%DV
Serving Size 57g
Recipe makes 12 servings
Calories 147
Calories from Fat 32	22%
Total Fat 3.62g	5%
Saturated Fat 0.55g	2%
Trans Fat 0.01g
Cholesterol 35mg	12%
Sodium 344mg	14%
Potassium 69mg	2%
Total Carbs 25.05g	7%
Dietary Fiber 0.8g	3%
Sugars 6.84g	5%
Protein 3.6g	6%

Buttermilk Cornbread Muffins Recipe

Ingredients