Wednesday, June 5, 2013

Cornbread Muffins

I used to use Jiffy's Corn Muffin mix all the time whenever I was in mood for corn bread, but each time I made it, it never quite satisfied. Then one day, when Big Sis was like 5, she handed me a printed recipe from an online Holly Hobbie Muffin Maker game she was playing and said she wanted to try making these one day. It totally cracked me up because I didn't even know she knew how to print stuff out! So, we gave it a try and much to my surprise, we all loved it. It's now my go-to corn bread recipe. I changed it just a tad and love it even more. :) Here's the recipe. Hope you love it too!


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Cornbread Muffins
Adapted from Holly Hobbie’s Muffin Maker Game
By happyvballgirl of My Epicurean Adventures

1 ¼ cups all purpose flour
¾ cup yellow corn meal
1/3 cup sugar
2 teaspoons baking powder
1/2 tsp baking soda (updated 6/8/13: accidentally omitted - SO sorry!)
¼ teaspoon salt
1 cup buttermilk
1/3 cup vegetable oil
1 large egg, lightly beaten
2 tablespoons butter, melted

1. Preheat oven to 400 degrees F. Grease 12 cup muffin pan.
2. Combine flour, corn meal, sugar baking powder and soda and salt in a medium bowl. Whisk to blend. In another bowl, whisk together the buttermilk, butter, oil and egg to combine. Pour buttermilk mixture onto the flour mixture and stir until almost smooth. Spoon into the prepared pan.
3. Bake until muffins are puffed and golden and a toothpick inserted in center comes out clean, 17 to 19 minutes.
4. Transfer to a wire rack and cool 3 minutes. Makes 12 muffins.

Suggested Toppings:

Peanut butter, cherry, honey, blueberry, jam, nuts, blackberry

Click here for the Printable Version.
Thanks so much for stopping by and please feel free to make my day by leaving me a comment, joining my blog in the top right corner or liking my on Facebook at MyEpicureanAdventures - the more the merrier! :)

Christine, aka happyvballgirl :)

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