Buttermilk Corn Muffins

Batter prepared from cornmeal, Bisquick® baking mix, sugar, butter, buttermilk, baking soda and eggs. Mixture is spooned into muffin cups and baked until golden brown.

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

Preparation:

1. Preheat oven to 400 F.

2. Line 12 muffin cups with paper baking cups, or grease bottoms only of muffin cups with shortening.

3. In large bowl, stir all ingredients until blended. Divide batter evenly among muffin cups.

4. Bake muffins 14 to 17 minutes or until golden brown.

5. Remove from pan to wire rack.

Variations and Recipe Ideas:

Muffin Making Tips -

Muffin Tins

Consider trading in the old aluminum muffin tins for new nonstick muffin tins if you will be doing a lot of baking. The nonstick versions clean up much easier and bake more evenly.

Muffin Making Tips -

Corn Flour

Cornflour is a fine white blend made from ground cornmeal. Small amounts of cornflour mixed with regular flour result in muffins with a smooth texture.