Buttermilk Corn Muffins – Bisquick Recipes

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

Ingredients

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.

tip 1

Don’t have buttermilk? Don’t worry. You can use 1 tablespoon white vinegar plus enough milk to measure 1 cup.
tip 2

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.

230 Calories, 11g Total Fat, 4g Protein, 28g Total Carbohydrate

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.