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Before you jump to Buttermilk Corn Muffins recipe, you may want to read this short interesting healthy tips about Treats that provide You Energy.
Wholesome eating encourages a feeling of wellness. Whenever we eat more healthy meals and a smaller amount of the detrimental ones we generally feel much better. A bit of pizza doesn’t make you feel as healthy as ingesting a fresh green salad. This is usually a problem, however, with regards to eating between snacks. You can spend numerous hours at the supermarket searching for an ideal snack foods to make you feel healthy. Why not try one of the following wholesome snacks the next time you need some extra energy?
Try eating almonds if you don’t have problems with nut allergies. Almonds offer a multitude of health advantages and are an excellent choice when you require a shot of energy. These kinds of nuts have plenty of vitamins E, B2, and manganese. Tryptophan, an enzyme also contained in turkey that causes drowsiness, is available in almonds. When it comes to almonds, however, they wont cause you to yearn for a nap. Instead they will merely help your muscles and digestive tract relax while also helping you feel less stressed out. Almonds typically provide a general increased a feeling of well-being.
There are lots of healthy treats you can choose that never involve a lot of preparation or searching. When you make the decision to be healthy, it’s simple to find what you need to be successful at it.
We hope you got benefit from reading it, now let’s go back to buttermilk corn muffins recipe. To make buttermilk corn muffins you 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
- Use 1 + 1/8 cups buttermilk plus a little more for brushing at the end
- You need 1/3 cup sugar
- Prepare 1/4 cup vegetable oil
- Use 3 Tablespoons sour cream
- Use 1 + 1/4 cups all purpose flour
- Get 3/4 cup corn meal (fine or medium ground)
- You need 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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