Country Corn Muffins
|Ground yellow cornmeal||1 Cup (16 tbs)|
|Unbleached all purpose flour||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Brown sugar||2 Tablespoon|
|Eggs||2 , separated|
|Salad oil||3 Tablespoon|
|Buttermilk||1 Cup (16 tbs)|
In a medium size bowl, stir together cornmeal, flour, baking powder, salt, and sugar.
In another bowl, beat egg yolks, then stir in oil and buttermilk.
In a third bowl, beat egg whites until soft, moist peaks form.
Add egg yolk mixture to cornmeal mixture, stirring only enough to moisten dry ingredients.
Fold egg whites lightly into batter.
Spoon batter into greased or paper lined muffin pan with 2 1/2 inch diameter cups, filling each about two thirds full.
Bake in a 400°F oven for 20 to 25 minutes or until golden brown.
Turn out onto rack immediately.
Serving size: Complete recipe
Calories 1832 Calories from Fat 567
% Daily Value*
Total Fat 63 g97.3%
Saturated Fat 5.4 g27%
Trans Fat 0.8 g
Cholesterol 423 mg141%
Sodium 1953.8 mg81.4%
Total Carbohydrates 268 g89.4%
Dietary Fiber 14.2 g57%
Sugars 31.1 g
Protein 46 g92.4%
Vitamin A 9.7% Vitamin C
Calcium 81% Iron 80.7%
*Based on a 2000 Calorie diet