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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 Picking The Right Foods Will Help You Stay Fit And Also Healthy.

One thing that some of you may already know is that by consuming the right foods can have a huge effect on your health. Something that you shouldn’t eat no matter what is the varied foods that you will get at all of those fast food places. These sorts of foods are filled with bad fat and also have little or no nutritional value. On this page we are going to be going over foods that you should be eating that can help you stay in good health.

You have to remember your mother and father telling you to ensure that you eat your vegetables, that is because this is really important for a healthy and balanced body. Potassium is amongst the things that you will find in various vegetables, and naturally they also contain many different vitamins and minerals you will additionally need. One of the vegetables which will provide the potassium you need is broccoli. Another thing you may want to try is the next time you make a salad try making use of spinach as an alternative to your traditional lettuce as you will realize that there are a lot more nutrients that can be found in those leaves.

If you determine that your health is important to you, you need to take these tips to heart. Also if you eliminate all the refined food that you really should not be eating anyway, you will probably find that you could end up living a longer life.

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

The ingredients needed to cook My Cornbread Muffins:
  1. Take 1 box jiffy corn muffin mix
  2. Take 1/3 cup butter melted
  3. Use 1/3 cup brown sugar
  4. Use 2-3 tbsp honey
  5. Take 1 large egg
  6. Provide 3/4 cup 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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