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My Cornbread Muffins
My Cornbread Muffins

Before you jump to My Cornbread Muffins recipe, you may want to read this short interesting healthy tips about Energy Raising Snack foods.

Ingesting healthy foods can make all the difference in the way you feel. We have a tendency to feel way less gross after we increase our intake of wholesome foods and reduce our consumption of processed foods. Eating more vegetables helps you feel a lot better than eating a piece of pizza. This can be a problem, nevertheless, with regards to eating between goodies. Finding goodies that will help us feel better and increase our stamina often involves lots of shopping and painstaking reading of labels. Here are some healthy snacks which you can use when you need a fast pick me up.

If you might be looking for a fast snack, you can’t go completely wrong with a whole grain one. Starting your day with a piece of whole grain toast can give you that added boost you need to get going. Chips and crackers created from whole grains can be fantastic for quick snack foods to eat on the go. Make the change from refined products including white bread to the healthier whole grain options.

You can find lots of healthy treats you can choose that do not involve a lot of preparation or searching. Being healthy and balanced doesnt really need to be a battle-if you let it, it can be quite easy.

We hope you got insight from reading it, now let’s go back to my cornbread muffins recipe. To cook my cornbread muffins you only need 6 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make My Cornbread Muffins:
  1. You need jiffy corn muffin mix
  2. Provide butter melted
  3. Provide brown sugar
  4. Take honey
  5. Provide large egg
  6. Use buttermilk
Steps to make My Cornbread Muffins:
  1. Preheat oven to 375 degrees F.
  2. Line a 6-12 cavity muffin tin with cooking spray or muffin papers.
  3. In a medium bowl mix all the ingredients together.
  4. Spoon the batter into the prepared muffin papers filling about ¾ full.
  5. Bake for 14-16 minutes.
  6. **NOTE: if you don't have any buttermilk add 2 tsp vinegar to ¾ cup of milk and let stand for 5 minutes before using.

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