Southern Corn Fritter Microwave Muffins
|Flour||3⁄4 Cup (12 tbs)|
|Baking powder||3⁄4 Teaspoon|
|Butter flavored salt||1⁄8 Teaspoon|
|Buttermilk||1⁄3 Cup (5.33 tbs)|
|Cooking oil||3 Tablespoon|
|Canned corn||2⁄3 Cup (10.67 tbs), drained|
|Breadcrumbs||1⁄2 Cup (8 tbs)|
Mix together flour, sugar, baking powder, salt and soda in large bowl.
In another bowl, whisk egg, buttermilk and oil.
Quickly add to dry ingredients.
Fold in corn.
Spoon batter into paper-lined microwave muffin pan, filling two-thirds full.
Top with breadcrumbs and sprinkle with paprika.
Bake on high for 21/2 to 4 minutes, stopping oven and rotating pan every minute until done.
Gently remove muffins from pan and cool for five minutes on wire rack.
Bake on high 2 1/2 to 4 minutes