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Before you jump to My Cornbread Muffins recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
The benefits of healthy eating are now being given more attention than ever before and there are a number of reasons for doing this. Poor diet is one factor in health problems such as heart disease and high blood pressure which can place a drain on the economy. Even though we’re constantly being counseled to adopt healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not beneficial for us. In all likelihood, most people think that it takes too much work to eat healthily and that they will have to drastically change their lifestyle. It is possible, however, to make some minor changes that can start to make a good impact on our daily eating habits.
In order to see results, it is definitely not essential to drastically alter your eating habits. Even more crucial than wholly modifying your diet is simply substituting healthy eating choices whenever you can. As you get accustomed to the taste of healthy foods, you will see that you’re eating more healthily than before. Slowly, your eating habits will change and your new eating habits will completely replace the way you ate in the past.
All in all, it is not difficult to begin to make healthy eating a regular part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to my cornbread muffins recipe. You can cook my cornbread muffins using 6 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make My Cornbread Muffins:
- Prepare 1 box of jiffy corn muffin mix.
- Provide 1/3 cup of butter melted.
- You need 1/3 cup of brown sugar.
- Use 2-3 tbsp of honey.
- Use 1 of large egg.
- Take 3/4 cup of buttermilk.
Instructions to make My Cornbread Muffins:
- Preheat oven to 375 degrees F..
- Line a 6-12 cavity muffin tin with cooking spray or muffin papers..
- In a medium bowl mix all the ingredients together..
- Spoon the batter into the prepared muffin papers filling about ¾ full..
- Bake for 14-16 minutes..
- **NOTE: if you don't have any buttermilk add 2 tsp vinegar to ¾ cup of milk and let stand for 5 minutes before using..
This Cornbread Muffin recipe is a Northern style cornbread. Except I've adapted it to my taste with the addition of creamed corn which you don't usually find in either Southern or Northern cornbread. Stronger corn flavour, and makes it moister! CORNBREAD MUFFINS – THE REASON I ALWAYS HAVE CREAMED CORN Make these easy mini cornbread muffins for your family, and watch all of them come running to the table! These sweet mini muffins are easy to mix up fast, make a great breakfast, or are a perfect side dish for BBQ, holidays like Thanksgiving or with a big bowl of chili.
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