Ingredients and Weight:
- 1 cup (125g) all-purpose flour
- 1/2 cup (100g) cornmeal
- 1/3 cup (67g) granulated sugar
- 2 teaspoons (8g) baking powder
- 1/2 teaspoon (2g) baking soda
- 1/2 teaspoon (2g) salt
- 1 large egg
- 1 cup (240ml) buttermilk
- 1/4 cup (60ml) melted butter
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 400°F (200°C). Grease a muffin tin with butter or line with paper liners.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the egg, buttermilk, and melted butter.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Fill each muffin cup to about 3/4 full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Nutritional Information:
- Calories: 150 per muffin
- Fat: 5g per muffin
- Protein: 3g per muffin
- Carbohydrates: 25g per muffin
Dish Characteristics:
- Light, fluffy, and moist
- Sweet with a hint of corn flavor
- Perfect for breakfast, brunch, or as a side dish
User Comments:
- "These muffins are so easy and delicious! I love the combination of cornmeal and buttermilk."
- "I made these for my family and they were a hit! The kids especially loved them."
- "I found these muffins to be a quick and convenient way to get my cornbread fix."
Special Precautions and Tips:
- Do not overmix the batter, as this will make the muffins tough.
- If you don't have buttermilk, you can substitute with 1 cup (240ml) of regular milk mixed with 1 tablespoon (15ml) of lemon juice or vinegar.
- For a sweeter muffin, add an extra 1/4 cup (50g) of sugar to the batter.
- For a savory muffin, add 1/4 cup (25g) of grated cheddar cheese to the batter.
