Corny Mini-Muffins
Yield
12 servingsPrep
10 minCook
20 minReady
30 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
cornmeal
yellow |
|
| ¾ | cup |
all-purpose flour
|
|
| 2 | tablespoons |
sugar
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | each |
eggs
lightly beaten |
|
| 1 | cup |
buttermilk
|
|
| ¼ | cup |
corn oil
or light vegetable oil |
|
| ¾ | cup |
corn
whole kernal |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
cornmeal
yellow |
|
| 177 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
sugar
|
|
| 7.5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 1 | each |
eggs
lightly beaten |
|
| 237 | ml |
buttermilk
|
|
| 59 | ml |
corn oil
or light vegetable oil |
|
| 177 | ml |
corn
whole kernal |
|
Directions
Preheat oven 425, grease three mini-muffin tins.
In med bowl combine cornmeal, flour, sugar, baking powder, baking soda and salt; stir to blend.
Make well in center, set aside.
In small bowl, beat egg, buttermilk and oil, pour into well, add corn and other mixture.
Bake.
