Cornbread Muffins II
A good cornbread muffin that can be frozen in bags and reheated as needed.
INGRIDIENT
DIRECTION
Step: 1
Preheat oven to 450 degrees F (230 degrees C). Lightly grease or line 12 muffin cups.
Step: 2
In a large bowl, mix together cornmeal, all-purpose flour, baking powder, baking soda, salt and sugar. In a separate bowl, combine buttermilk, eggs and vegetable oil; beat well. Pour buttermilk mixture into flour mixture; stir until blended. Pour batter into prepared muffin cups.
Step: 3
Bake in preheated oven for 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
NUTRITION FACT
Per Serving: 179 calories; protein 4.7g; carbohydrates 26.3g; fat 6.5g; cholesterol 32.6mg; sodium 443.5mg.
The best flavour of the flour could make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal dough , which not always rise as well as white bread.
To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge overnight . 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 work it yesterday , then finish it off the next day.
