Low Fiber Classic Corn Muffins

Total time30 min

Prep time10 min

Cook time20 min

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Ingredients

12 servings

1 cup yellow cornmeal
Pearl Milling Co Yellow Corn Meal - 5 LB Albers Enriched & Degermed Yellow Corn Meal - 40 Oz Pearl Milling Company Yellow Corn Meal Arrowhead Mills Organic Yellow Cornmeal Aunt Jemima Yellow Corn Meal 80 Oz
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1 cup all-purpose flour
¼ cup granulated sugar
1 ½ tsp baking powder
½ tsp baking soda
½ tsp fine salt
1 cup buttermilk
Ingredient note
Plain buttermilk has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid buttermilk, please tap it and change its rating to Red.
2 large eggs
¼ cup unsalted butter, melted and slightly cooled
Ingredient note
Butter has no fiber. Counting all uses, this recipe has about 1 1/5 teaspoons per serving, which remains within the reviewed Low Residue range. If you prefer to always avoid butter, please tap it and change its rating to Red.
2 tbsp honey
1 tbsp neutral oil butter or unsalted butter, for greasing
Ingredient note
Butter has no fiber. Counting all uses, this recipe has about 1 1/5 teaspoons per serving, which remains within the reviewed Low Residue range. If you prefer to always avoid butter, please tap it and change its rating to Red.

Instructions

1
Preheat the oven to 400°F (205°C). Grease all 12 cups of a standard muffin tin with neutral oil or softened butter, coating the rims as well.
2
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined.

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