Homemade Corn Muffins

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Soft and tender sweet corn muffins with a touch of honey.

5 from 1 vote

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Prep Time 15

Cook Time 20

Total Time 35

Course Side Dish

Cuisine American

Servings

Calories 152 kcal

Ingredients

1 ½ cups all-purpose flour
½ cup cornmeal
⅔ cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
⅓ cup vegetable oil
2 tablespoons butter melted
1 tablespoon honey
2 large eggs beaten
1 ¼ cups buttermilk

Instructions

Preheat oven to 350°F. Grease about 18 muffin cups or line with cupcake liners.
In a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt.
In a separate bowl, beat the oil, butter, honey, eggs and buttermilk. Add to dry ingredients and stir until just combined (batter may be lumpy).
Divide batter among muffin tins, filling each cup about ⅔ full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Nutrition

Calories: 152kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 26mgSodium: 178mgPotassium: 57mgFiber: 1gSugar: 9gVitamin A: 96IUVitamin C: 0.01mgCalcium: 51mgIron: 1mg

Keyword baked goods, bread, fall

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