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Double Corn Muffins

chef.jackson's picture
Ingredients
  Sifted all purpose flour 1⁄2 Cup (8 tbs)
  Baking powder 3 Teaspoon
  Salt 1 Teaspoon
  Sugar 2 Tablespoon
  Yellow cornmeal 3⁄4 Cup (12 tbs)
  Eggs 2 , beaten
  Milk 1 Cup (16 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs), melted
  Crushed dried rosemary 1⁄4 Teaspoon
  Cut fresh corn 1 Cup (16 tbs)
Directions

Sift first 4 ingredients.
Add remaining ingredients and mix only enough to dampen dry ingredients.
Fill 12 greased 2 1/2-inch muffin-pan sections about 2/3 full of batter.
Bake in preheated hot oven (400° F.) for about 25 minutes.
Makes 12 muffins.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Snack
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Corn
Preparation Time: 
25 Minutes
Cook Time: 
25 Minutes
Ready In: 
50 Minutes
Servings: 
12

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4.053125
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 141 Calories from Fat 51

% Daily Value*

Total Fat 6 g8.9%

Saturated Fat 3.1 g15.3%

Trans Fat 0 g

Cholesterol 47.2 mg15.7%

Sodium 284.3 mg11.8%

Total Carbohydrates 20 g6.6%

Dietary Fiber 1.4 g5.5%

Sugars 4.3 g

Protein 4 g7%

Vitamin A 4.5% Vitamin C 2.4%

Calcium 12.2% Iron 5.7%

*Based on a 2000 Calorie diet

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Double Corn Muffins Recipe