Buttermilk cornmeal muffins

Buttermilk cornmeal muffins

By
From
Baking
Makes
12
Photographer
Vanessa Levis

Buttermilk makes great muffins that are lighter and fluffier than those made from regular milk. It also combines well with cornmeal and other flours.

Ingredients

Quantity Ingredient
150g plain flour
1 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1 teaspoon salt
1 1/2 cups buttermilk
2 eggs, lightly beaten
60g butter, melted

Method

  1. Preheat the oven to 200°C. Grease twelve 1/3 cup muffin tins or line them with paper cases. Sift the dry ingredients into a large bowl.
  2. Combine the buttermilk, eggs and melted butter, pour over the dry ingredients and mix until the flour is just moistened; the batter should still be lumpy.
  3. Spoon into the prepared muffin tins, filling each two-thirds full. Bake for 20–25 minutes or until well risen and golden brown. Turn out onto wire racks to cool.
  4. These muffins are good split and served with butter.
Tags:
baking
bakery
margaret
fulton
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