Buttermilk Corn Muffins Recipe

• 1/2 c. Yellow cornmeal
• 1/2 c. Regular oats
• 1 c. Buttermilk
• 1 x Egg
• 1/2 c. Brown sugar packed
• 1 c. Flour
• 3/4 tsp Salt
• 1 tsp Baking pwdr
• 1/2 tsp Baking soda
• 1/4 c. Vegatable oil

1. At least 1 hour before baking, place cornmeal and oats in large bowl; SLOWLY pour in buttermilk; let stand at least 1 hour.
2. When ready to bake; preheat oven to 400.
3. Add in egg and brown sugar to oat mix, mixing well.
4. Add in remaining ingredients; stir till well blended.
5. Spoon batter into greased muffin pan or possibly individual shaped pans; bake 20 min for large muffins, 12 to 15 min for small muffins.
6. Makes 12 to 14 muffins.
7. Treasure Tip: When making these muffins, don't pour the buttermilk in all at once.
8. Cornmeal absorbs liquid slowly.
9. If you pour the liquid in too fast, your muffins could have a gritty texture.
10. The Tampa Tribune, Feb.

yellow cornmeal, regular oats, buttermilk, egg, brown sugar, flour, salt, baking pwdr, baking soda, vegatable oil

Taken from cookeatshare.com/recipes/buttermilk-corn-muffins-95941 (may not work)