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

Prep Time:10 min
Start to Finish:25 min
Makes:12 muffins




15 Ratings
6 Reviews
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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


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.
High Altitude (3500-6500 ft): Heat oven to 425°F. Use 1 1/4 cups buttermilk.




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Nutrition Information


1 Serving: Calories 230 (Calories from Fat 100); Total Fat 11g (Saturated Fat 6g, Trans Fat ncg); Cholesterol 60mg; Sodium 330mg; Total Carbohydrate 28g (Dietary Fiber 2g, Sugars ncg); Protein 4g Percent Daily Value*: Vitamin A 8%; Vitamin C 0%; Calcium 4%; Iron 6% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.


Substitution
Don't have buttermilk? Don't worry. You can use 1 tablespoon white vinegar plus enough milk to measure 1 cup.
Did You Know
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.


http://www.bettycrocker.com/recipes/recipe.aspx?recipeID=32406