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Corn Muffins

Western.Chefs's picture
Ingredients
  White cornmeal 2 Cup (32 tbs)
  Flour 1⁄2 Cup (8 tbs)
  Baking powder 2 Tablespoon
  Salt 1 Teaspoon
  Sugar 3 Tablespoon
  Oil 1⁄4 Cup (4 tbs)
  Eggs 2 , lightly beaten
  Milk 3⁄4 Cup (12 tbs) (At Room Temperature)
  Butter 6 Tablespoon
Directions

Preheat oven to 400 degrees.
Combine corn meal, flour, baking powder, salt, and sugar in a large mixing bowl.
In a separate bowl, whisk oil, eggs, and milk together.
Make a well in the center of dry ingredients, pour in combined liquids, and blend quickly with a fork just until dry ingredients are moistened.
(Do not overbeat or the muffins will toughen.) Place lightly greased muffin pans in preheated oven until hot.
Remove from oven and fill each muffin tin about two-thirds full with batter.
Bake in the middle of oven for about 15 minutes or until rounded and browned on top.
Remove from oven and dot muffins with butter.
Serve hot.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Ingredient: 
Corn

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3007 Calories from Fat 1428

% Daily Value*

Total Fat 161 g248.4%

Saturated Fat 62.6 g313%

Trans Fat 0 g

Cholesterol 633.4 mg211.1%

Sodium 4536.7 mg189%

Total Carbohydrates 341 g113.7%

Dietary Fiber 32.9 g131.8%

Sugars 59.2 g

Protein 58 g116.5%

Vitamin A 58.2% Vitamin C

Calcium 251.9% Iron 108.7%

*Based on a 2000 Calorie diet

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Corn Muffins Recipe