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Cornmeal Muffins

Makes 24 muffins

Keep a supply of these muffins frozen in airtight containers until needed for breakfast, lunch or snacks. Defrost in the microwave for breakfast or pop into a lunch bag directly from the freezer; they’ll defrost by the time lunch rolls around.

Ingredients

4 cups all-purpose flour 1L
2 cups cornmeal 500 mL
3/4 cup granulated sugar 175 mL
2 tbsp baking powder 25 mL
2 tsp baking soda 10 mL
1/2 tsp salt 2 mL
4 cups buttermilk or sour milk (see Tip) 1 L
1/2 cup vegetable oil 125 mL
3  eggs 3 
  • Preheat oven to 375°F (190°C)
  • Two 12-cup muffin tins, greased or paper-lined

Instructions

Step 1
In a bowl, combine flour, cornmeal, all but 2 tsp (10 mL) of the sugar, baking powder, baking soda and salt.

Step 2
In a separate bowl, whisk together buttermilk, oil and eggs. Add to dry ingredients; stir just until combined.

Step 3
Spoon into muffin cups. Sprinkle with remaining sugar. Bake in preheated oven for 18 to 22 minutes or until firm to the touch.

Tips

Sour milk can be used instead of buttermilk. To prepare, combine 3 tbsp (45 mL) lemon juice or vinegar with 4 cups (1 L) milk and let stand for 5 minutes. 

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1 muffin
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories 216
10%
Fat / Lipides 6.3 g
Saturated / saturés 0.9 g
+ Trans / trans 0.1 g
Cholesterol / Cholestérol 25 mg
12%
Sodium / Sodium 280 mg
11%
Carbohydrates / Glucides 34 g
4%
Fiber / Fibres 1.1 g
Sugars / Sucres 8.6 g
Protein Protéines 5.6 g
2%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C
8%
Calcium / Calcium
9%
Iron / Fer
DIETITIAN’S MESSAGE
For a complete meal at breakfast, have a shake with these muffins, or pack them for lunch with a Thermos of Lunch Box Chili along with a container of milk or yogurt. 
Contributor
Bev Callaghan, Dietitian
Cook Great Food - Dietitians of Canada. 2001. Published by Robert Rose Inc.

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