Ok, so maybe these muffins aren’t truly “a little taste of heaven,” but they certainly are incredibly delicious. This is a recipe my mom would fix when I was growing up; it originated in a Taste of Home magazine, and they were always a favorite of mine. I don’t fix them very often because they aren’t the healthiest of all things, but for a once-in-awhile treat, they are perfect! Of course I’ll have to wait until baby is born to indulge again since they contain gluten.
These little gems go perfectly alongside a bowl of soup or chili and are best fresh out of the oven, slathered with yummy butter. I hope your family enjoys these as much as ours does!
Coffee Shop Corn Muffins (yields about 18)
1 1/4 cup cornmeal
1 cup all-purpose flour (you could sub whole wheat flour if you’d like)
1/3 cup brown sugar
1/3 cup white sugar
1 tsp baking soda
1/2 tsp salt
1 egg
1 cup buttermilk
3/4 cup oil (I used olive oil, you could also use melted coconut oil or butter)
Preheat oven to 425 degrees. Grease a muffin pan or line with paper or foil baking cups.
In a large bowl, combine the dry ingredients. In a small bowl, combine the wet ingredients (egg, buttermilk, oil). Pour wet mixture into dry and stir until just combined. Don’t overmix or you will have flat, dense muffins.
Fill the muffin cups 3/4 full and bake for 12-15 minutes, until muffins are golden brown and a knife inserted in the middle comes out clean.
This post is linked to Ultimate Recipe Swap at Life as Mom. Go check it out for plenty more recipes using flour!
Sounds yummy. I think I will try them this week!
I hope you like them! They are truly one of my childhood favorites.
I made these finally. Yummy! I don’t know if I did something wrong, but they were very light and almost too hard to get out of the muffin tins. I think I should have used paper liners. They will go well with my lentil soup. Can you also make this in an 8×8 pan?