Creamy Potato Soup and Easy Cornbread Muffins
This Creamy Potato Soup with Easy Cornbread Muffins is the perfect comforting winter meal! Perfect for busy week nights!
Servings 12 muffins
- 1 cup cornmeal
- 3/4 cup all purpose flour
- 1/4 cup packed dark brown sugar
- 1/4 cup white sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp coarse kosher salt
- 5 tbsp butter, melted
- 2 large eggs
- 3/4 cup buttermilk
Preheat oven to 375 degrees. Liberally grease a muffin tin with non-stick cooking spray. We aren't using liners, so make sure to spray them well!
In a large bowl, add cornmeal, flour, sugars, baking powder, baking soda, and salt. Whisk until combined.
Add butter, eggs, and buttermilk to another small bowl or large measuring cup. Whisk to combine.
Add wet ingredients to dry ingredient. Use a spatula or wooden spoon to mix the ingredients together just until they're combined. Use an ice cream scoop to fill muffin tins about 3/4 full.
Bake muffins until golden brown and cooked through, about 12-13 minutes. A toothpick when inserted should come out with a few dry crumbs attached.
Serving: 1muffin | Calories: 179kcal | Carbohydrates: 25g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 50mg | Sodium: 224mg | Potassium: 175mg | Fiber: 1g | Sugar: 10g | Vitamin A: 224IU | Calcium: 65mg | Iron: 1mg