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Ingredients
| cornmeal: 1 1/4 cups |
| all-purpose flour (unsifted): 1 cup |
| light brown sugar (packed): 1/3 cup |
| granulated sugar: 1/3 cup |
| baking soda: 1 tsp |
| salt: 1/2 tsp |
| eggs: 1 |
| buttermilk: 1 cup |
| vegetable oil: 3/4 cup |
Coffee Shop Corn Muffins
Credit: AllRecipes
User rating:
"Clare Masyada of Woodbridge, New Jersey reports, 'These are so quick to stir up, and they bake in just 15 minutes! They come out oh-so-tender but don't crumble like many corn muffins do.'"
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Prep Time
15 min -
Cook Time
15 min -
Servings
12 serving(s)
Tags
Directions
- In a bowl, combine cornmeal, flour, sugars, baking soda and salt. In another bowl, beat egg, buttermilk and oil; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 425 degrees F for 12-15 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a wire rack.