The aroma of home-baked corn muffins is almost as good as eating them! Mmm!
cup Original Bisquick™ mix
cup butter or margarine, melted
teaspoon baking soda
eggs, slightly beaten
Heat oven to 400°F. Line 12 muffin cups with paper baking cups, or grease bottoms only of muffin cups with shortening.
In large bowl, stir all ingredients until blended. Divide batter evenly among muffin cups.
Bake muffins 14 to 17 minutes or until golden brown. Remove from pan to wire rack.
Don't have buttermilk? Don't worry. You can use 1 tablespoon white vinegar plus enough milk to measure 1 cup.
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 PER SERVING
Serving Size: 1 Muffin
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.