Buttermilk Corn Muffins(Great With Cheese Dishes And Soups)
Buttermilk corn muffins offer a tender, slightly sweet bread with a crispy exterior, perfect for pairing with cheese dishes and hearty soups, appealing to breakfast and snack lovers.
Ingredients
Instructions
- Combine the dry ingredients, mixing well.
- Stir in buttermilk, egg substitute, and fat-free mayonnaise until well blended.
- Spray muffin pans with cooking spray; spoon batter into muffin pans, filling two-thirds full.
- Bake at 450° for 10 to 12 minutes.
Tips & Substitutions
For a touch of sweetness, consider adding a cup of corn kernels or a handful of shredded cheese to the batter. If you don’t have egg substitute, you can use 1/2 cup of applesauce or mashed banana as a great replacement. Ensure not to overmix the batter to keep the muffins tender. Experiment with different herbs or spices for a unique flavor.
Serving Suggestions
These buttermilk corn muffins are perfect alongside soups or as a side to cheese dishes, such as Easy Cheese Straws. They also make a delightful breakfast with a smear of butter or jam. Serve them warm to enhance their flavor and texture, and consider pairing them with a fresh salad for a complete meal.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. To reheat, microwave muffins for about 15-20 seconds or bake in a preheated oven at 350°F for 5-7 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk Corn Muffins(Great With Cheese Dishes And Soups) contains roughly 93 calories, with 4g protein, 2g carbohydrates, and 8g fat. Note that it is relatively high in sodium, at 587mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I substitute regular milk for buttermilk in this recipe?
Yes, you can. If you don't have buttermilk, you can make a substitute by mixing 2 cups of milk with 2 tablespoons of vinegar or lemon juice. Let it sit for about 5 minutes before using it in the recipe.
How can I make these muffins gluten-free?
To make these muffins gluten-free, substitute the cornmeal with a gluten-free cornmeal blend. Ensure that all other ingredients, especially the baking powder and soda, are also gluten-free. This will help maintain the texture and flavor of the muffins.
Can I add mix-ins to the muffins?
Absolutely! You can add ingredients like chopped jalapeños for a spicy kick, or shredded cheese for added flavor. Dried herbs like thyme or rosemary can also complement the muffins well. Just be mindful of the total volume to maintain the right batter consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).