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Before you jump to My Cornbread Muffins recipe, you may want to read this short interesting healthy tips about Nutritious Energy Treats.
Eating healthy foods can make all the difference in how we feel. We tend to feel way less gross whenever we increase our daily allowance of nutritious foods and decrease our consumption of junk foods. Eating fresh vegetables helps you feel much better than eating a slice of pizza. Sometimes it’s hard to find healthier foods for treats between meals. Shopping for snacks can be a difficult task because you have so many options. Why not try some of the following wholesome snacks the next time you need some extra energy?
Probably the most popular snacks is natural yogurt. In fact, many people will substitute a container of yogurt for a healthy lunch-something we do not recommend. As a treat, however, yogurt is one of the very best things you are able to reach for. It is a protein-rich supply of nutritious minerals and vitamins. Easily digestible, yogurt can also help your digestive tract work properly depending upon the culture used to produce it. Yogurt unites perfectly with nuts and seeds. This minimizes your sugar absorption without minimizing the taste of your snack.
You do not have to look far to locate a wide range of healthy snacks that can be easily prepared. Being healthy 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 my cornbread muffins recipe. To make my cornbread muffins you need 6 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to cook My Cornbread Muffins:
- Provide 1 box jiffy corn muffin mix
- Prepare 1/3 cup butter melted
- Provide 1/3 cup brown sugar
- Get 2-3 tbsp honey
- Use 1 large egg
- Get 3/4 cup buttermilk
Instructions to make My Cornbread Muffins:
- Preheat oven to 375 degrees F.
- Line a 6-12 cavity muffin tin with cooking spray or muffin papers.
- In a medium bowl mix all the ingredients together.
- Spoon the batter into the prepared muffin papers filling about ¾ full.
- Bake for 14-16 minutes.
- **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.
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