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Buttermilk Corn Muffins

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By Betty Crocker Kitchens
Updated May 16, 2005
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The aroma of home-baked corn muffins is almost as good as eating them! Mmm!

Buttermilk Corn Muffins

  • Prep Time 10 min
  • Total 25 min
  • Servings 12
  • Ingredients 7
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Ingredients

  • 1 3/4 cups cornmeal
  • 1 cup Original Bisquick™ mix
  • 1/3 cup sugar
  • 1/2 cup butter or margarine, melted
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 2 eggs, slightly beaten

Instructions

  • Step 
    1
    Heat oven to 400°F. Line 12 muffin cups with paper baking cups, or grease bottoms only of muffin cups with shortening.
  • Step 
    2
    In large bowl, stir all ingredients until blended. Divide batter evenly among muffin cups.
  • Step 
    3
    Bake muffins 14 to 17 minutes or until golden brown. Remove from pan to wire rack.

Nutrition

230 Calories
11g Total Fat
4g Protein
28g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Muffin
Calories
230
Calories from Fat
100
Total Fat
11g
0%
Saturated Fat
6g
0%
Cholesterol
60mg
0%
Sodium
330mg
0%
Total Carbohydrate
28g
0%
Dietary Fiber
2g
0%
Protein
4g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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