buttermilk corn muffin
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3/4 cup self rising cornmeal mix1/4 cup self rising flour1 egg~2 tbs oil~5/8 cup of buttermilk
makes 6 muffins
Measure flour and cornmeal into large bowl. Crack 1 egg into 1 cup measuring cup, add a little oil (should add up to slightly less than 1/2 cup with the egg), then finish filling up the 1 cup with buttermilk. Whisk and pour into 6 muffin cups sprayed with non-stick cooking spray. Should take ~15 minutes at 425 degree oven, or until desired brownness.
Number of Servings: 6
Recipe submitted by SparkPeople user ADALTON832002.
Measure flour and cornmeal into large bowl. Crack 1 egg into 1 cup measuring cup, add a little oil (should add up to slightly less than 1/2 cup with the egg), then finish filling up the 1 cup with buttermilk. Whisk and pour into 6 muffin cups sprayed with non-stick cooking spray. Should take ~15 minutes at 425 degree oven, or until desired brownness.
Number of Servings: 6
Recipe submitted by SparkPeople user ADALTON832002.
Nutritional Info Amount Per Serving
- Calories: 138.4
- Total Fat: 6.4 g
- Cholesterol: 42.1 mg
- Sodium: 43.3 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 1.3 g
- Protein: 3.8 g
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