Fresh Corn Muffins
Yield
8 muffinsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cornmeal
plain |
|
| ½ | cup |
all-purpose flour
|
|
| 1 | tablespoon |
baking powder
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
corn
fresh |
|
| 1 | each |
eggs
slightly beaten |
|
| ¼ | cup |
vegetable oil
|
|
| 1 | cup |
buttermilk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cornmeal
plain |
|
| 118 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 237 | ml |
corn
fresh |
|
| 1 | each |
eggs
slightly beaten |
|
| 59 | ml |
vegetable oil
|
|
| 237 | 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.
