Name: Stone-Ground Cornmeal Muffins
Yield: 4 servings
Ingredients: 2 1/4 cups all-purpose flour; 1 1/4 cups stone-ground yellow cornmeal; 1 tablespoon baking powder; 1 1/4 teaspoons salt; 1 teaspoon baking soda; 3 tablespoons sugar; 3 eggs; 1/2 cup unsalted butter, melted; 1/3 cup vegetable oil; 1 1/3 cups buttermilk

Servings: 4 persons

2 1/4 cups all-purpose flour
1 1/4 cups stone-ground yellow cornmeal
1 tablespoon baking powder
1 1/4 teaspoons salt
1 teaspoon baking soda
3 tablespoons sugar
3 eggs
1/2 cup unsalted butter, melted
1/3 cup vegetable oil
1 1/3 cups buttermilk

1
Preheat oven to 400u00b0; grease a 12-cup muffin pan.
2
In a bowl, whisk together the flour, cornmeal, baking powder, salt, and baking soda.
3
In another bowl, whisk together the sugar, eggs, butter, and oil until well blended.
4
Whisk in buttermilk until blended.
5
Add the egg mixture to the flour mixture and stir until just blended.
6
Divide batter equally among prepared muffin cups.
7
Bake in oven for 20-25 minutes or until tops are golden brown and a pick comes out clean.
8
Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Stone-Ground Cornmeal Muffins

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