Whole Grain Cornbread Muffins With Variations
Savory whole grain cornbread muffins are prepared with whole wheat flour and stone ground cornmeal, with an option to add sugar for a sweeter profile.
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Instructions
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Preheat the oven to 425 F and grease and flour 12 to 15 muffin cups.
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Combine cornmeal, whole-wheat flour, baking powder, soda, and salt in a large mixing bowl.
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In a separate bowl, whisk together eggs, buttermilk, and cooled melted butter.
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Pour the wet mixture into the dry mixture and stir until just moistened.
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Fill the prepared muffin cups three-quarters full.
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Bake for 15 to 20 minutes, or until the muffins are browned and firm.
Nutritional Info (per serving)
Calories:
112 kcal
Carbohydrate:
17 g
Cholesterol:
32 mg
Fiber:
2 g
Protein:
4 g
Saturated Fat:
2 g
Sodium:
402 mg
Sugar:
1 g
Fat:
4 g
Unsaturated Fat:
0 g