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Add a photoServings: 12
Ingredients
- 1/2 c. Yellow cornmeal
- 1/2 c. Regular oats
- 1 c. Buttermilk
- 1 x Egg
- 1/2 c. Brown sugar packed
- 1 c. Flour
- 3/4 tsp Salt
- 1 tsp Baking pwdr
- 1/2 tsp Baking soda
- 1/4 c. Vegatable oil
Directions
- At least 1 hour before baking, place cornmeal and oats in large bowl; SLOWLY pour in buttermilk; let stand at least 1 hour. When ready to bake; preheat oven to 400. Add in egg and brown sugar to oat mix, mixing well.
- Add in remaining ingredients; stir till well blended. Spoon batter into greased muffin pan or possibly individual shaped pans; bake 20 min for large muffins, 12 to 15 min for small muffins.
- Makes 12 to 14 muffins.
- Treasure Tip: When making these muffins, don't pour the buttermilk in all at once. Cornmeal absorbs liquid slowly. If you pour the liquid in too fast, your muffins could have a gritty texture. The Tampa Tribune, Feb.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 12 servings | |
| Calories 136 | |
| Calories from Fat 10 | 7% |
| Total Fat 1.21g | 2% |
| Saturated Fat 0.34g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 333mg | 14% |
| Potassium 97mg | 3% |
| Total Carbs 27.5g | 7% |
| Dietary Fiber 1.2g | 4% |
| Sugars 10.04g | 7% |
| Protein 3.8g | 6% |
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