Cornbread Muffins II So Tasty

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Cornbread Muffins II

"A good cornbread muffin that can be frozen in bags and reheated as needed."

Ingredients :

1 3/4 cups cornmeal
3/4 cup all-purpose flour
4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/4 cup white sugar
2 cups buttermilk
2 eggs
1/4 cup vegetable oil

Instructions :

Prep : 10M	Cook : 12M	Ready in : 25M

Preheat oven to 450 degrees F (230 degrees C). Lightly grease or line 12 muffin cups.
In a large bowl, mix together cornmeal, all-purpose flour, baking powder, baking soda, salt and sugar. In a separate bowl, combine buttermilk, eggs and vegetable oil; beat well. Pour buttermilk mixture into flour mixture; stir until blended. Pour batter into prepared muffin cups.
Bake in preheated oven for 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Notes :

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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