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Buttermilk Corn Muffins

The aroma of home-baked corn muffins is almost as good as eating them! Mmm!

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 (40) 16 Reviews
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  • Prep Time 10 min
  • Total Time 25 min
  • Servings 12

Ingredients

1 3/4
cups cornmeal
1
cup Original Bisquick™ mix
1/3
cup sugar
1/2
cup butter or margarine, melted
1
cup buttermilk
1
teaspoon baking soda
2
eggs, slightly beaten

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 400°F. Line 12 muffin cups with paper baking cups, or grease bottoms only of muffin cups with shortening.
  • 2 In large bowl, stir all ingredients until blended. Divide batter evenly among muffin cups.
  • 3 Bake muffins 14 to 17 minutes or until golden brown. Remove from pan to wire rack.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
230
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
6g,
6%
),
Cholesterol
60mg
60%;
Sodium
330mg
330%;
Total Carbohydrate
28g
28%
(Dietary Fiber
2g
2%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
0%;
Calcium
4%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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