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Buttermilk Corn Muffins

Before you jump to Buttermilk Corn Muffins recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.

In general, people have been conditioned to believe that “comfort” foods are not good for the body and should be avoided. At times, if your comfort food is a high sugar food or another junk food, this is true. Other times, though, comfort foods can be altogether nourishing and it’s good for you to consume them. There are several foods that, when you consume them, can boost your mood. If you are feeling a little bit down and in need of an emotional pick me up, try some of these.

Cold water fish are good if you wish to feel happier. Tuna, trout, mackerel, herring and wild salmon are all high in omega-3 fats and DHA. DHA and omega-3s are two things that raise the quality and the function of your brain’s grey matter. It’s the truth: eating tuna fish sandwiches can actually help you overcome your depression.

See, you don’t need to consume all that junk food when you wish to feel better! Try these hints instead!

We hope you got benefit from reading it, now let’s go back to buttermilk corn muffins recipe. You can have buttermilk corn muffins using 9 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to cook Buttermilk Corn Muffins:
  1. Prepare 1 large egg
  2. Take 1 + 1⁄8 cups buttermilk plus a little more for brushing at the end
  3. Prepare 1⁄3 cup sugar
  4. You need 1⁄4 cup vegetable oil
  5. Prepare 3 Tablespoons sour cream
  6. You need 1 + 1⁄4 cups all purpose flour
  7. Get 3⁄4 cup corn meal (fine or medium ground)
  8. Provide 4 teaspoons baking powder
  9. Provide 1⁄4 teaspoon salt
Instructions to make Buttermilk Corn Muffins:
  1. Preheat the oven to 400F.
  2. In a large mixing bowl, whisk together the egg, buttermilk, sugar, vegetable oil, and sour cream until they're thoroughly incorporated.
  3. Sift the flour, cornmeal, baking powder, and salt into the wet mixture and stir until all the ingredients are just thoroughly combined and no more. (It's very important to resist the urge to stir the batter to a smooth consistency. When you do that, you can overwork the gluten in the flour, which results in a more dense and chewy texture to the muffin, which is not what we want here.) Let the batter sit for 10 to 30 minutes.
  4. Pour the batter into 10 to 12 even portions into a buttered or lined muffin tin (I use silicone molds), and bake for 15 to 18 minutes, depending on the size (more time for fewer muffins, less time for more).
  5. If you'd like a little extra browning like you see in the photo, before the last 4 minutes of baking, brush the top of each muffin with a little buttermilk. (Or you can just take a stick of butter and run it once over the tops. The heat does the melting, and I save a dirty dish. ;) )
  6. Enjoy!

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