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Before you jump to Buttermilk Corn Muffins recipe, you may want to read this short interesting healthy tips about Helping Your Heart with Food.
You already realize that the body needs a healthy heart. After all, if your heart is unhealthy then the rest of you isn’t going to be healthy also. You already know that if you want your heart to be healthy, you must follow a good and healthy lifestyle and work out on a regular basis. But are you aware that there are some foods that have been discovered to help you improve your heart health? Today, you will learn which foods are good for your heart.
Do you remember hearing the adage “an apple a day keeps the doctor away”? The truth is that apples have many great stuff in them to help promote a healthy heart. Appleas have loads of soluble fiber which functions kind of like a scrub brush on your artery walls so that cholesterol can’t take hold and build up into blockages. The truth is that eating just one Red Delicious apple daily can make your LDL levels drop by as much as 8 percent. That’s a great number if you’re working to improve the health of your heart!
There are lots of foods you will find that that are great for your body. The truth is that everything that we’ve mentioned here can help your body in a variety of ways. They are essentially wonderful, however, for improving your heart health. Try incorporating these foods in your diet daily. Your heart will be a lot heartier if you do!
We hope you got insight from reading it, now let’s go back to buttermilk corn muffins recipe. You can have buttermilk corn muffins using 9 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to cook Buttermilk Corn Muffins:
- You need 1 large egg
- Take 1 + 1/8 cups buttermilk plus a little more for brushing at the end
- Take 1/3 cup sugar
- Take 1/4 cup vegetable oil
- Prepare 3 Tablespoons sour cream
- You need 1 + 1/4 cups all purpose flour
- Use 3/4 cup corn meal (fine or medium ground)
- Prepare 4 teaspoons baking powder
- Get 1/4 teaspoon salt
Steps to make Buttermilk Corn Muffins:
- Preheat the oven to 400F.
- In a large mixing bowl, whisk together the egg, buttermilk, sugar, vegetable oil, and sour cream until they're thoroughly incorporated.
- Sift the flour, cornmeal, baking powder, and salt into the wet mixture and stir until all the ingredients are just thoroughly combined and no more. (It's very important to resist the urge to stir the batter to a smooth consistency. When you do that, you can overwork the gluten in the flour, which results in a more dense and chewy texture to the muffin, which is not what we want here.) Let the batter sit for 10 to 30 minutes.
- Pour the batter into 10 to 12 even portions into a buttered or lined muffin tin (I use silicone molds), and bake for 15 to 18 minutes, depending on the size (more time for fewer muffins, less time for more).
- If you'd like a little extra browning like you see in the photo, before the last 4 minutes of baking, brush the top of each muffin with a little buttermilk. (Or you can just take a stick of butter and run it once over the tops. The heat does the melting, and I save a dirty dish. ;) )
- Enjoy!
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