Moist Cornbread Muffins

1. 1

   At least one hour before you bake these, mix the cornmeal with the buttermilk and soak in the refrigerator. This can also be done the night before.

2. 2

   Preheat oven to 425 and grease muffin tins.

3. 3

   Beat eggs with olive oil and sugar. Add cornmeal-buttermilk mixture.

4. 4

   Mix flour, baking soda and salt in a bowl. Add liquid ingredients and stir until just blended.

5. 5

   Spoon into well-greased muffin tins, filling about 3/4 full.

6. 6

   Bake 15 minutes or until tops are golden brown and spring back to the touch. Cool slightly before removing from pan - they are especially crumbly when hot.

No additional tips available.