Cornbread Muffins

Light and sweet muffins made using corn meal and buttermilk. These muffins go well with spicy chili or had just like that.

I have used King Arthur Gluten-free All purpose flour in this recipe but you can use any brand of your choice. The same batter can be used to make cornbread by baking in a 8″ square pan.

—-CORNBREAD MUFFINS—

Course: Dessert

Yield: 5 servings

Cooking time: 30 mins
INGREDIENTS

Corn meal-1 cup
Gluten Free-All purpose flour- 1 cup
Fine sugar-1/2 cup
Egg– 1
Buttermilk- 1 cup
Vegetable oil/Canola oil- 1/4 cup
Baking powder- 2 tsp
Salt- 1/2 tsp
Vanilla extract- 1/2 tsp

DIRECTION

First mix all the dry ingredients in a large bowl using a big whisk.
In another bowl mix all the wet ingredients.
Combine the wet mixture into the dry and mix gently.
Do not over mix the batter!
Pour the batter into greased muffin tin using an ice cream scoop.
Bake at 400°F for about 20 min. Once done, cool on a wire rack for 10 mins and serve.
These muffins taste best when served warm, smeared with some butter on top.
Store in an airtight container and when needed, microwave them for about 30 seconds and serve.