Cornbread Muffins
Cornbread Muffins – homemade, baked from scratch tasty and moist corn muffins with an addition of basil and honey for extra flavor. Best served for breakfast and as sides.
Servings 12 - 15 muffins
Calories 214kcal
Ingredients
- 1 cup all-purpose flour
- 1 cup corn meal
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- 1/2 teaspoon salt
- ½ cup honey
- 1/2 cup milk
- 2 eggs
- 1 cup corn frozen or can
- 2 teaspoons fresh basil chopped
- 1/3 cup sour cream
- 1/4 cup oil
Instructions
- Preheat the oven to 350 degrees F. Butter and flour a muffin tin and set aside. Or you could use muffin liners; make sure you spray them with a cooking spray.
- In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
- Whisk in honey, sour cream, milk, and lightly beaten eggs until well combined
- Then, add corn, basil and oil. It is ok, if mixture is a little bit runny.
- Pour batter into prepared muffin pan. Bake 15-18 minutes or until light golden brown and toothpick inserted in center comes out clean.
Nutrition
Calories: 214kcal | Carbohydrates: 32g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 141mg | Potassium: 189mg | Fiber: 1g | Sugar: 13g | Vitamin A: 130IU | Vitamin C: 0.7mg | Calcium: 54mg | Iron: 1.2mg