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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!
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 12 muffins
Calories: 179 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 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
Instructions
- 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.
Cup of Yum
Nutrition Information
Serving
1muffin
Calories
179kcal
(9%)
Carbohydrates
25g
(8%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Cholesterol
50mg
(17%)
Sodium
224mg
(9%)
Potassium
175mg
(5%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
224IU
(4%)
Calcium
65mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 179
% Daily Value*
| Serving | 1muffin | |
| Calories | 179kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 50mg | 17% |
| Sodium | 224mg | 9% |
| Potassium | 175mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 224IU | 4% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.