Corn Muffins

Yields 8-10 muffins


2 large eggs

1 cup nonfat buttermilk

6 tablespoons unsalted butter, melted and cooled

1 1/4 cups all-purpose flour

3/4 cup cornmeal

1/4 cup sugar

1/3 cup lightly toasted pine nuts

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt


Preheat oven to 400F.  Lightly grease 12 muffin cups.

1. In a mixing bowl, whisk eggs, buttermilk, and butter until light.

2. In a large mixing bowl, combine flour, cornmeal, sugar, pine nuts, baking powder, baking soda, and salt.  Make a well in the center of the dry ingredients and add the buttermilk mixture.  Stir until just combined.

3. Fill muffin cups level with the top of the pan.  Bake for 20 minutes.  Test for doneness.  Muffins should spring back when lightly touched in the center.

uncooked corn muffin cooked corn muffin corn muffin 2

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