Corn Muffins

I found this recipe in the Parade Magazine section of our Sunday paper.

1 c. flour
1 c. yellow cornmeal
1 T. baking powder
½ tsp. baking soda
½ tsp. salt
¼ c. sugar
½ c. butter (1 stick)
1 c. buttermilk
1 large egg

1. Preheat oven to 400°. Butter or spray a muffin tin or cupcake liners in each opening.
2. Put all the dry ingredients into a mixing bowl & whisk to blend. Put all the wet ingredients in another bowl and whisk to blend, Pour the wet ingredients over the dry and mix together, stirring only until moistened. (Lumps are OK). Spoon batter into muffin cups.
3. Bake 15-20 minutes, or until muffins are golden and a cake tester comes out clean when inserted into the center. Cool 5 minutes before serving.

For more recipes using buttermilk check out my cookbook for: Sandy's Ranch Dressing, Buttermilk Bread, Cranberry-Orange Scones, Quick Buttermilk Sweet Dough and Dark, Soft Molasses Cookies. Buttermilk can be frozen and defrosted to use at a later date.