Cornbread Muffins II Recipe

Ingredients <br>- 1 3/4 cups cornmeal <br>- 3/4 cup all-purpose flour <br>- 4 teaspoons baking powder <br>- 1/4 teaspoon baking soda <br>- 1 teaspoon salt <br>- 1/4 cup white sugar <br>- 2 cups buttermilk <br>- 2 eggs <br>- 1/4 cup vegetable oil <br><p></p>Directions <br>step 1: Preheat oven to 450 degrees F (230 degrees C). Lightly grease or line 12 muffin cups. <br>step 2: In a large bowl, mix together cornmeal, all-purpose flour, baking powder, baking soda, salt and sugar. In a separate bowl, combine buttermilk, eggs and vegetable oil; beat well. Pour buttermilk mixture into flour mixture; stir until blended. Pour batter into prepared muffin cups. <br>step 3: Bake in preheated oven for 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean. <br>

Ingredients
- 1 3/4 cups cornmeal
- 3/4 cup all-purpose flour
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup white sugar
- 2 cups buttermilk
- 2 eggs
- 1/4 cup vegetable oil

Directions
step 1: Preheat oven to 450 degrees F (230 degrees C). Lightly grease or line 12 muffin cups.
step 2: In a large bowl, mix together cornmeal, all-purpose flour, baking powder, baking soda, salt and sugar. In a separate bowl, combine buttermilk, eggs and vegetable oil; beat well. Pour buttermilk mixture into flour mixture; stir until blended. Pour batter into prepared muffin cups.
step 3: Bake in preheated oven for 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

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