Cornbread Muffins

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corn-muffins

1 egg
1 tablespoon unsalted butter, melted
½ cup buttermilk (or yogurt)
¼ cup milk (not skim)
2 tablespoons sugar
½ white flour
½ cup cornmeal
½ teaspoon baking soda
1 teaspoon baking powder

In a small bowl, combine the first 5 ingredients. In larger bowl, combine the last 4. Gently fold the wet mixture into the dry ones. Divide batter equally into greased muffin cups or use paper liners. Bake the muffins at 400°F for 15 minutes.

2 thoughts on “Cornbread Muffins

    • Sure I make them pareve. Just substitute margarine for the butter, tofutti sour cream plus 1 tablespoon vinegar for the buttermilk, and pareve milk or soymilk for the milk.

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