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Before you jump to Buttermilk Corn Muffins recipe, you may want to read this short interesting healthy tips about Goodies that give You Vitality.
Ingesting healthy foods makes all the difference in how we feel. Whenever we eat more healthy meals and a lesser amount of of the unhealthy ones we typically feel much better. A salad allows us to feel better than a piece of pizza (physically in any case). This is often a problem, however, in terms of eating between meals. You can spend several hours at the grocery store searching for the perfect snack foods to allow you to feel healthy. There’s nothing like one of these simple healthy foods if you want an energy-boosting snack food.
Whole grain meals are an excellent choice for a fast wholesome snack. Starting your morning with a piece of whole grain toasted bread can give you that added boost you need to get going. When you have to have a fast treat on your way out the door, don’t forget to look for whole grain chips, pretzels, and crackers. Make the change from refined products such as white bread to the healthier whole grain options.
You will not have to look far to find a wide selection of healthy snacks that can be easily prepared. Being healthier doesnt need to be a battle-if you let it, it can be quite easy.
We hope you got benefit from reading it, now let’s go back to buttermilk corn muffins recipe. To cook buttermilk corn muffins you only need 9 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to make Buttermilk Corn Muffins:
- You need 1 large egg
- You need 1 + 1/8 cups buttermilk plus a little more for brushing at the end
- Get 1/3 cup sugar
- Use 1/4 cup vegetable oil
- You need 3 Tablespoons sour cream
- Use 1 + 1/4 cups all purpose flour
- Take 3/4 cup corn meal (fine or medium ground)
- Get 4 teaspoons baking powder
- Prepare 1/4 teaspoon salt
Instructions to make Buttermilk Corn Muffins:
- Preheat the oven to 400F.
- In a large mixing bowl, whisk together the egg, buttermilk, sugar, vegetable oil, and sour cream until they're thoroughly incorporated.
- Sift the flour, cornmeal, baking powder, and salt into the wet mixture and stir until all the ingredients are just thoroughly combined and no more. (It's very important to resist the urge to stir the batter to a smooth consistency. When you do that, you can overwork the gluten in the flour, which results in a more dense and chewy texture to the muffin, which is not what we want here.) Let the batter sit for 10 to 30 minutes.
- Pour the batter into 10 to 12 even portions into a buttered or lined muffin tin (I use silicone molds), and bake for 15 to 18 minutes, depending on the size (more time for fewer muffins, less time for more).
- If you'd like a little extra browning like you see in the photo, before the last 4 minutes of baking, brush the top of each muffin with a little buttermilk. (Or you can just take a stick of butter and run it once over the tops. The heat does the melting, and I save a dirty dish. ;) )
- Enjoy!
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