Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, my cornbread muffins. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
My Cornbread Muffins is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. They’re fine and they look fantastic. My Cornbread Muffins is something that I’ve loved my whole life.
These muffins taste best when served right out of the oven but can be frozen in an airtight container or sealable plastic bag for up to three months. These homemade Southern cornbread muffins are moist, fluffy, and easy to make from scratch. This recipe yields a savory muffin with just enough sweet to complement the cornmeal! These are very tasty corn muffins and my daughter's favorite!
To begin with this recipe, we must prepare a few components. You can have my cornbread muffins using 6 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make My Cornbread Muffins:
- Prepare 1 box jiffy corn muffin mix
- Get 1/3 cup butter melted
- Make ready 1/3 cup brown sugar
- Make ready 2-3 tbsp honey
- Make ready 1 large egg
- Make ready 3/4 cup buttermilk
Creamed Corn Cornbread Muffins - these moist and delicious muffins are so quick and easy to I've shared some recipes using my homemade mix, including Orange Honey Cornbread and Tex. These cornbread muffins are hearty and satisfying, and you can make them with sugar or without But for cornbread muffins, we say skip the paper liners. We like the way the sides of the muffins. These corn muffins are basically the corniest of corn muffins out there!
Steps to make My Cornbread Muffins:
- Preheat oven to 375 degrees F.
- Line a 6-12 cavity muffin tin with cooking spray or muffin papers.
- In a medium bowl mix all the ingredients together.
- Spoon the batter into the prepared muffin papers filling about ¾ full.
- Bake for 14-16 minutes.
- **NOTE: if you don't have any buttermilk add 2 tsp vinegar to ¾ cup of milk and let stand for 5 minutes before using.
We like the way the sides of the muffins. These corn muffins are basically the corniest of corn muffins out there! If you've ever made cornbread, you know that you typically use much more flour than cornmeal, but in these muffins. Oil: Unlike in my cornbread, I add a little oil to the muffins. The oil lightens up the crumb and helps prevent the cornbread muffins from crumbling all over the muffin wrapper.
So that’s going to wrap it up for this special food my cornbread muffins recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
