buttermilk cornbread muffins

• ¼ cup butter or margarine
• 1 ½ cups yellow cornmeal, sifted
• ½ cup whole-wheat flour, sifted

• 1 ½ cups buttermilk
• ½ t baking soda
• ¼ t salt

1. use a small amount of the butter to coat a loaf pan or muffin tin. melt the remaining amount in a small saucepan
2. combine all ingredients in a mixing bowl. let stand for 20 minutes. pour into loaf pan or muffin tin, and bake at 350F for 45 min to an hour for loaf, or 25-30 minutes for muffins, until beginning to lightly brown on top.

nutritional information:
servings: 1/16 of loaf (1 muffin)
points: 2 (3)
calories: 94 (125)
fat: 3g (4)
fiber: 1g
cholesterol: 9mg (12)
sodium: 113mg (150.5)

tried to make these for thanksgiving 2009. they tasted ok but htey were a bit dry. make sure to spray the muffin tin well. they wouldn’t come out, and I was unable to use them. i dried them and plan on making stuffing out of them.