Buttermilk Cornbread Muffins
Honey makes these muffins moist and sweet. This recipe is from The WEBB Cooks, articles and recipes by Robin Webb, courtesy of the American Diabetes Association.
INGRIDIENT
DIRECTION
Step: 1
Preheat the oven to 375 degrees F (190 degrees C).
Step: 2
In a large bowl, combine the cornmeal, flour, baking powder, and soda. Combine eggs, buttermilk, honey, and oil; add slowly to the dry ingredients. Mix until blended. Pour into non-stick muffin cups, making them about two-thirds full.
Step: 3
Bake until golden, about 20 to 25 minutes. Remove the muffins from the pan and cool completely.
NUTRITION FACT
Per Serving: 135 calories; protein 3.5g; carbohydrates 22.6g; fat 3.7g; cholesterol 31.6mg; sodium 217.9mg.
The quality of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal bread , which not always rise as well as white bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then clear it off the next day.
