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Double-Corn Muffins

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Submitted by rogreadum

YIELD

12 servings

PREP

15 min

COOK

20 min

READY

35 min

Ingredients

1 237
1 237
CUP ML CORNMEAL
¼ 59
CUP ML SUGAR
1 15
TABLESPOON ML BAKING POWDER
½ 2.5
TEASPOON ML SALT
0.6
TEASPOON ML RED PEPPER FLAKES
ground
1 237
CUP ML MILK
¼ 59
CUP ML BUTTER
or margarine, melted
1 1
LARGE LARGE EGGS
1 1
CAN CAN CORN
drained, (8 3/4 oz) *

Directions

Preheat oven to 425℉ (220℃).

Grease 12 muffin-pan cups.

In large bowl, combine flour, cornmeal, sugar, baking powder, salt, and red pepper.

In medium bowl, whisk together milk, butter, and egg.

Stir into dry ingredients just until combined. Stir in corn.

Spoon into prepared pans.

Bake 20 minutes. Unmold and serve warm.

Note: Can also add 1 can chopped chiles, drained, or a chopped jalapeno or two.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 55g (1.9 oz)
Amount per Serving
Calories 141 33% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 29mg 10%
Sodium 144mg 6%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 4%
Sugars g
Protein 6g
Vitamin A 4% Vitamin C 0%
Calcium 5% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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