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Buttermilk Corn Muffins

buttermilk corn muffins Side Dish
Buttermilk Corn Muffins
  • Prep 10 min
  • Total 25 min
  • Servings 12

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

Updated May 16, 2005
Bisquick
Make with
Bisquick

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

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Muffin
Calories
230
Calories from Fat
100
% Daily Value
Total Fat
11g
0%
Saturated Fat
6g
0%
Cholesterol
60mg
0%
Sodium
330mg
0%
Total Carbohydrate
28g
0%
Dietary Fiber
2g
0%
Protein
4g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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