Moist Cornbread Muffins

Directions

1. 1
   At least one hour before you bake these, mix the cornmeal with the buttermilk and soak in the refrigerator. This can also be done the night before.
2. 2
   Preheat oven to 425 and grease muffin tins.
3. 3
   Beat eggs with olive oil and sugar. Add cornmeal-buttermilk mixture.
4. 4
   Mix flour, baking soda and salt in a bowl. Add liquid ingredients and stir until just blended.
5. 5
   Spoon into well-greased muffin tins, filling about 3/4 full.
6. 6
   Bake 15 minutes or until tops are golden brown and spring back to the touch. Cool slightly before removing from pan - they are especially crumbly when hot.