My Cornbread Muffins. These muffins taste best when served right out of the oven but can be frozen in an airtight container or sealable plastic bag for up to three months. In my opinion, good cornbread should be golden & crumbly and walk the line between sweet and savory. These corn muffins do just that. My Cornbread Muffins

You can have My Cornbread Muffins using 6 ingredients and 6 steps. Here is how you cook it.

Ingredients of My Cornbread Muffins
  1. Prepare 1 box of jiffy corn muffin mix.
  2. Prepare 1/3 cup of butter melted.
  3. Prepare 1/3 cup of brown sugar.
  4. You need 2-3 tbsp of honey.
  5. It’s 1 of large egg.
  6. It’s 3/4 cup of buttermilk.

My eyes turned to saucers, and I couldn't wait to try it. It happened to be the recipe from the back of a. Honey added to corn bread muffin mix creates an easy, sweet cornbread muffin perfect for any Nutritional Information. These delicious sweet corn bread muffins are light, delicious and a breeze to make.

My Cornbread Muffins step by step

  1. Preheat oven to 375 degrees F..

  2. Line a 6-12 cavity muffin tin with cooking spray or muffin papers..

  3. In a medium bowl mix all the ingredients together..

  4. Spoon the batter into the prepared muffin papers filling about ¾ full..

  5. Bake for 14-16 minutes..

  6. **NOTE: if you don't have any buttermilk add 2 tsp vinegar to ¾ cup of milk and let stand for 5 minutes before using..

Cornbread is a great as great side dish or on its own. Evenly divide the cornbread mixture into the papers. Oil: Unlike in my cornbread, I add a little oil to the muffins. The oil lightens up the crumb and helps prevent the cornbread muffins from crumbling all over the muffin wrapper. These cornbread muffins are hearty and satisfying, and you can make them with sugar or without But for cornbread muffins, we say skip the paper liners.