Buttermilk Corn Muffins

Buttermilk Corn Muffins

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

Prep Time

10

Minutes

Total Time

25

Minutes

Makes

12

muffins

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
  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.
Makes 12 muffins
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Don't have buttermilk? Don't worry. You can use 1 tablespoon white vinegar plus enough milk to measure 1 cup.
Did You Know
Cornmeal is simply dried and ground corn. Available in fine, medium and coarse grinds, cornmeal can be white, yellow or even blue. Most cornbreads and muffins are made with medium or coarse meal.

Nutrition Information:

1 Serving (1 Muffin)
  • Calories 230
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 6g,),
  • Cholesterol 60mg;
  • Sodium 330mg;
  • Total Carbohydrate 28g
    • (Dietary Fiber 2g,
  • Protein 4g;
Percent Daily Value*:
    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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