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Fresh Corn Muffins

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Submitted by chukaa

YIELD

8 muffins

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

1 237
CUP ML CORNMEAL
plain
½ 118
1 15
TABLESPOON ML BAKING POWDER
1 5
TEASPOON ML BAKING POWDER
1 5
TEASPOON ML SALT
1 237
CUP ML CORN
fresh
1 1
EACH EACH EGGS
slightly beaten
¼ 59
CUP ML VEGETABLE OIL
1 237
CUP ML BUTTERMILK

Directions

Combine first 4 ingredients in medium mixing bowl.

Add corn, egg, oil, and buttermilk, stirring well.

Pour batter into 8 nonstick muffin cups.

Bake at 475 degrees F for 20 to 25 minutes or until brown.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 174g (6.1 oz)
Amount per Serving
Calories 361 42% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 49mg 16%
Sodium 688mg 29%
Total Carbohydrate 16g 16%
Dietary Fiber 4g 15%
Sugars g
Protein 18g
Vitamin A 4% Vitamin C 5%
Calcium 17% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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