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Before you jump to Buttermilk Corn Muffins recipe, you may want to read this short interesting healthy tips about Energy Enhancing Snack foods.
We are all aware that eating healthy foods can help us really feel better within our bodies. We tend to feel way less gross when we increase our intake of nutritious foods and lower our consumption of unhealthy foods. A bit of pizza does not have you feeling as healthy as eating a fresh green salad. This is often a problem, nonetheless, in terms of eating between meals. Shopping for snacks can be a difficult task because you have so many options. Here are some healthy snacks that you can use when you need a fast pick me up.
If you might be looking for a fast snack, you can’t go drastically wrong with a whole grain one. A mid-morning snack of whole grain bread along with some protein will maintain you until it’s time for the afternoon meal. Eating on the run can easily be healthier with whole grain chips and crackers. Whole grains are generally better than highly processed grains included in white bread.
You don’t have to look far to locate a wide selection of healthy snacks that can be easily prepared. Being healthier doesnt really need to be a battle-if you let it, it can be quite easy.
We hope you got insight from reading it, now let’s go back to buttermilk corn muffins recipe. You can cook buttermilk corn muffins using 9 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to make Buttermilk Corn Muffins:
- Use 1 large egg
- Prepare 1 + 1/8 cups buttermilk plus a little more for brushing at the end
- Provide 1/3 cup sugar
- Provide 1/4 cup vegetable oil
- Prepare 3 Tablespoons sour cream
- Use 1 + 1/4 cups all purpose flour
- Get 3/4 cup corn meal (fine or medium ground)
- Prepare 4 teaspoons baking powder
- Take 1/4 teaspoon salt
Steps 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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