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Double Corn Muffins

Chef.at.Home's picture
Ingredients
  Cornmeal 1 Cup (16 tbs)
  Flour 1 Cup (16 tbs)
  Baking powder 4 Teaspoon
  Sugar 1 Tablespoon
  Salt 1 Teaspoon
  Vegetable oil 1⁄4 Cup (4 tbs)
  Skim milk 1 Cup (16 tbs)
  Egg 1 , beaten
  Whole kernel corn 1 Cup (16 tbs), drained
Directions

1. Preheat oven to 425° F.
2. Combine dry ingredients.
3. Combine oil, milk, and egg.
4. Add liquid to dry ingredients, mixing only enough to dampen flour. Fold in corn.
5. Spray muffin pan with vegetable pan spray. Fill muffin wells two-thirds full with batter.
6. Bake 20 to 25 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Dish: 
Bread
Interest: 
Everyday

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1766 Calories from Fat 593

% Daily Value*

Total Fat 67 g103.6%

Saturated Fat 10 g49.9%

Trans Fat 0 g

Cholesterol 216.1 mg72%

Sodium 3818.5 mg159.1%

Total Carbohydrates 256 g85.2%

Dietary Fiber 15.7 g62.9%

Sugars 29.8 g

Protein 41 g81.5%

Vitamin A 5.3% Vitamin C 5.9%

Calcium 181.4% Iron 81.1%

*Based on a 2000 Calorie diet

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Double Corn Muffins Recipe