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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 Choosing The Right Foods May Help You Stay Fit And Healthy.

Many men and women do not fully grasp that the foods you select can either help you to be healthy or can adversely effect your health. Its also wise to understand that there are foods that you will want to avoid at all costs and that would be most food you find at the fast food chain restaurants. You will find that the nutrition in these types of is non existent and the negative effects can be very bad. This is why we are going to be going over the foods that you should be consuming that will have a positive effect on your health.

In addition when it comes to having a dessert soon after your meals you should think about having various citrus fruits. Citrus fruits also present you with vitamin C, as well as other vitamins and also minerals that can help keep you healthy. You may also want to mix a number of things like orange sections, shredded coconut combined with a teaspoon of honey.

If you decide that your overall health is important to you, you ought to take these recommendations to heart. The one thing that you should actually avoid is all of the processed foods that you can purchase in the stores, and start cooking fresh foods for your meals.

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

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