Spoon-Bread Muffins
- Preparing Time: -
- Total Time: -
- Served Person: Makes 12 muffins
- 1 teaspoon baking soda
- 2 large eggs, lightly beaten
- 3/4 teaspoon fine sea salt
- 2 tablespoons unsalted butter, melted
- Carbohydrate 18 g(6%)
- Cholesterol 38 mg(13%)
- Fat 3 g(5%)
- Fiber 1 g(3%)
- Protein 4 g(8%)
- Saturated Fat 2 g(9%)
- Sodium 206 mg(9%)
- Calories 120
Preparation Preheat oven to 425°F with rack in middle. Butter muffin cups. Whisk together cornmeal, baking soda, and salt in a bowl. Whisk buttermilk into eggs, then add to cornmeal mixture and whisk vigorously until smooth. Whisk in butter. Divide batter among muffin cups and bake until edges begin to pull away from sides and a wooden pick inserted in center of a muffin comes out clean, 20 to 25 minutes. Turn out onto a rack and serve warm. Cooks' note:
Preparation Preheat oven to 425°F with rack in middle. Butter muffin cups. Whisk together cornmeal, baking soda, and salt in a bowl. Whisk buttermilk into eggs, then add to cornmeal mixture and whisk vigorously until smooth. Whisk in butter. Divide batter among muffin cups and bake until edges begin to pull away from sides and a wooden pick inserted in center of a muffin comes out clean, 20 to 25 minutes. Turn out onto a rack and serve warm. Cooks' note:
