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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 Healthy Eating Can Be An Easy Option.

Deciding to eat healthily provides incredible benefits and is becoming a more popular way of living. There are a number of illnesses associated with a poor diet and there is a cost to the overall economy as individuals suffer from conditions such as heart disease and high blood pressure. Everywhere you look, people are encouraging you to live a healthier way of life but then again, you are also being encouraged to rely on fast foods that can affect your health in a damaging way. It is likely that a lot of people feel it will take lots of effort to eat a healthy diet or that they have to make a large scale change to their way of life. Contrary to that information, people can change their eating habits for the better by implementing a few modest changes.

To see results, it is definitely not a necessity to drastically change your eating habits. Even more crucial than entirely modifying your diet is simply substituting healthy eating choices whenever you can. As you get used to the taste of these foods, you will realize that you’re eating more healthily than before. As you stick to your habit of eating healthier foods, you will discover that you won’t want to eat the old diet.

To sum up, it is not difficult to start making healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to my cornbread muffins recipe. You can have my cornbread muffins using 6 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to cook My Cornbread Muffins:
  1. Take jiffy corn muffin mix
  2. Take butter melted
  3. Take brown sugar
  4. Prepare honey
  5. Provide large egg
  6. Get 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.

These are my "in a jiffy" version of a low carb. My cornbread muffins are equally at home on a breakfast plate with a side of eggs as they are on the dinner table next to a steaming bowl of stew or chili. Make them in the morning and enjoy them all day! These cornbread muffins are hearty and satisfying, and you can make them with sugar or without But for cornbread muffins, we say skip the paper liners. We like the way the sides of the muffins.

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