Cornbread Muffins II

Recipesfull introduces to you: Muffin Recipes. (Cornbread Muffins II). A good cornbread muffin that can be frozen in bags and reheated as needed.

Brief

Prep 10 mins

Cook: 15 mins

Total: 25 mins

Servings: 12

Yield: 12 muffins

Cornbread Muffins II

Ingredients

1 ¾ cups cornmeal

¾ cup all-purpose flour

4 teaspoons baking powder

¼ teaspoon baking soda

1 teaspoon salt

¼ cup white sugar

2 cups buttermilk

2 eggs

¼ cup vegetable oil

Bread

Directions

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.

Nutritional Information

Cornbread Muffins II

Servings Per Recipe:12

Calories: 178.5

% Daily Value *

Protein: 4.7g 9%

Carbohydrates: 26.3g 9%

Dietary Fiber: 1.5g 6%

Sugars: 6.3g

Fat: 6.5g 10%

Saturated Fat: 1.2g 6%

Cholesterol: 32.6mg 11%

Vitamin A Iu: 89.3IU 2%

Niacin Equivalents: 1.9mg 15%

Vitamin B6: 0.1mg 5%

Vitamin C: 0.4mg 1%

Folate: 24.7mcg 6%

Calcium: 144.3mg 14%

Iron: 1.3mg 7%

Magnesium: 30.2mg 11%

Potassium: 132.7mg 4%

Sodium: 443.5mg 18%

Thiamin: 0.1mg 15%

Calories From Fat: 58.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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