Although spring is emerging, the temperatures can still be quite cold. These corn muffins are the perfect complement to a nice, hot bowl of soup on a chilly spring day.
Preheat oven to 400 degrees F. Grease a 12 cup muffin tin and set it aside.
Beat together eggs, buttermilk, and butter in a medium bowl until the mixture lightens.
In a separate bowl, add all the dry ingredients together: flour, cornmeal, sugar, baking powder, baking soda, and salt. To these dry ingredients, add the liquid mixture and stir until just moistened. The batter will be lumpy.
Distribute the batter evenly among the muffin cups. Bake 15 minutes or until a toothpick comes out clean from the center of a muffin.
Remove from oven and let stand 5 minutes before placing on a cooling rack.
Great served with a hot bowl of garlic lentil soup or hot tomato soup.
Time to prepare: 30 minutes.