Buttermilk Corn Muffins

Buttermilk Corn Muffins

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From: Diabetic Living Magazine

This savory muffin recipe is less sweet than most corn breads. The muffins are quick, easy, and make a great side dish for dinner and for Thanksgiving.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • Nonstick cooking spray
  • 1 cup all-purpose flour
  • ¾ cup yellow cornmeal
  • 1 tablespoon sugar or sugar substitute equivalent to 1 tablespoon sugar (see Tip) (optional)
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup buttermilk
  • ¼ cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
  • 1 tablespoon canola oil
  • 1 tablespoon lower-fat stick margarine, melted
  • 1 teaspoon vanilla extract
  • ½ teaspoon butter flavoring


  • Prep

  • Active

  • Ready In

  1. Preheat oven to 400°F. Lightly coat twelve 2- ½-inch muffin cups with nonstick cooking spray. In a large bowl, stir together flour, cornmeal, sugar (if using), baking powder, and salt.
  2. In a small bowl, whisk together buttermilk, egg product, canola oil, margarine, vanilla extract, and butter flavoring. Add buttermilk mixture all at once to flour mixture; stir just until moistened. Don't overmix; batter should be slightly lumpy.
  3. Spoon batter into prepared muffin cups. Bake about 15 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 12 muffins.
  • Tip: If using a sugar substitute, choose Splenda® Sugar Blend for Baking. Follow package directions to use product amount equivalent to ¼ cup granulated sugar.

Nutrition information

  • Per serving: 92 calories; 2 g fat(0 g sat); 1 g fiber; 15 g carbohydrates; 3 g protein; 32 mcg folate; 1 mg cholesterol; 1 g sugars; 127 IU vitamin A; 0 mg vitamin C; 41 mg calcium; 1 mg iron; 129 mg sodium; 72 mg potassium
  • Carbohydrate Servings: 1

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