Recipe by Robyn Webb
"Honey makes these muffins moist and sweet. This recipe is from The WEBB Cooks, articles and recipes by Robin Webb, courtesy of the American Diabetes Association."
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Very delicious and quick. I tried it for the first time tonight for company and got rave reviews from all guests. Who all left with the recipe. Well worth my time and yours as well
These muffins were indeed moist, but they certainly weren't sweet...in fact, they weren't sweet AT ALL--they were completely bland. As to the moistness, I added kernels of corn as a variation; I wonder if that was what might have helped with the moistness (others who have reviewed this recipe have also complained about the lack of moistness). The honey on its own is definitely not enough to sweeten them...I was wishing I would have added sugar as well. This was my first attempt at homemade corn muffins, and I must say, I will NOT use this recipe again. =[
These corn muffins were pretty good. I have found that alot of recipes are bland and dry. This wasn't as dry as most, but not really moist either. The honey helped to sweeten them slightly, but I don't feel they were as sweet as I would have liked.
These muffins had a light hint of honey, but like all cornbreads I've made, they were a little dry despite the note about the honey making them moist.
This amount of soda in the recipe overpowered the other ingredients.
These muffins were very good. My only criticism of them, is that they stuck to the muffin tin and were not easy to get out whole. But they were delicious and enjoyed by all.
These muffins are great cut open and drizzled with honey. They went great with my fries chicken.
I make a lot of muffins and they usually turn great. Those were dry and really not sweet enough. Very dissapointing!
* Percent Daily Values are based on a 2,000 calorie diet.
Buttermilk Cornbread Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 33
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