Buttermilk Corn Muffins

buttermilk corn

This is part two of my low-sodium, low-fat recipes with “butter” in the name. 🙂  We adapted this recipe from The American Medical Association Hypertension Cookbook. These muffins were delicious with our Butternut Squash Soup and my kids continued to snack on them the following day until they were all gone!

I’ve used buttermilk as a substitute for oil or butter in other foods such as mashed potatoes. It gives a moist texture and sweet flavor. I started making my own buttermilk because I would find myself wasting half a carton of unused buttermilk.  It’s really easy- 1 tablespoon of lemon juice and a scant cup of milk. Let it sit for 5-10 minutes and you’ve got buttermilk!

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Buttermilk Corn Muffins (Makes 12 full-size muffins or 24 mini-muffins)

Calories: 123  Sodium: 119 mg     Total Fat: 2 g  all per serving  (1 full-size muffin or 2 mini-muffins)


1 cup yellow cornmeal

1 cup all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1 cup low-fat buttermilk

1 large egg, beaten

1 Tbsp. canola or vegetable oil


Preheat oven to 425 degrees. Line a 12-cup muffin pan with baking papers or spray 2 mini-cupcake pans.

Combine cornmeal, flour, baking powder, and baking soda in a bowl. (Remember Daddysaurus was cooking- those aren’t my hands!)

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Add the buttermilk, egg, honey, and oil. Mix until the dry ingredients are moistened.

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Add the batter to the muffin pans.

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Bake until a golden brown, about 12- 14 minutes.

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Enjoy with a bowl of soup or your favorite meal!

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