- 1 1/4 cup Red Bob Mill's Blue Cornmeal (medium grind)
- 1 cup flour
- 1 1/2 cup buttermilk
- 2 eggs
- 1/4 cup vegetable oil
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon or more sugar (up to 1/4 cup will work for sweeter muffins)
Preheat oven to 450 degrees
Directions:
Grease muffin pan and set aside. I very much adore, for baking, Pam's happy baking spray.
Whisk together buttermilk, eggs, and oil in a bowl or glass measuring cup. In larger bowl, combine flour, cornmeal, sugar, baking soda, baking powder, and salt. Stir into dry ingredients.
Fill the muffin tins, leaving about an eight inch or so from the top. Bake for 16-20 minutes (my oven finished them in just 16 minutes). Remove from pan immediate. Best served warm.
Myrtle's Note: I made them using just 1 teaspoon of sugar, for the traditional version. However, I plan to also make them with 1/4 cup sugar to have the sweet version. I found them to be light and with much texture. I was surprised at the crunchiness of the cornmeal. I had them plain. Some folk recommend serving them with salted butter or honey butter. I think they would be great with chili or stew.
Yield: 18 muffins
Source: http://www.bettycrocker.com/recipes/blue-cornmeal-muffins/3377a166-8c1e-4285-bb21-714d7e9148b4
