2 packages Jiffy (or other brand) corn muffin mix
3/4 cup fat free or low fat sour cream
1/4 cup buckwheat flour
Mix according to the Jiffy corn muffin directions, then add 1 cup sour cream & 1/2 cup buckwheat flour. Bake according to package directions.
The sour cream adds a heaviness to the cornbread & the buckwheat flour gives it a rich, nutty flavor. I also highly recommend you experiment with adding these two ingredients to any other muffin recipe you enjoy.
I don't have buckwheat flour. How about whole wheat flour?
ReplyDeleteLeslie, you can use whole wheat, too, I think.
ReplyDelete