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Fresh Okra Muffins

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Submitted by ThomasG

YIELD

1 1/2 dozen

PREP

35 min

COOK

25 min

READY

60 min

Ingredients

2 2
EACH EACH CORNMEAL
self-rising *
1 15
TABLESPOON ML SUGAR
½ 2.5
TEASPOON ML SALT
1 ¼ 296
CUPS ML MILK
2 2
LARGE LARGE EGGS
lightly beaten
¼ 59
CUP ML VEGETABLE OIL
1 5
TEASPOON ML WORCESTERSHIRE SAUCE
¼ 1.3
TEASPOON ML RED HOT PEPPER SAUCE
2 473
CUPS ML OKRA
fresh, thinly sliced, (about 1/2 pound)
¼ 59
CUP ML ONIONS
chopped

Directions

Combine first 3 ingredients in a medium bowl; make a well in center of mixture.

Combine milk and next 4 ingredients; add to dry ingredients, stirring just until moistened.

Fold in okra and onion.

Grease muffin pans, and place in a 400’ oven for 5 minutes.

Quickly spoon batter into prepared pans, filling two-thirds full; bake at 400’ for 20 minutes or until lightly browned.

Remove from pans immediately.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 170g (6.0 oz)
Amount per Serving
Calories 439 41% from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 112mg 37%
Sodium 400mg 17%
Total Carbohydrate 19g 19%
Dietary Fiber 6g 22%
Sugars g
Protein 23g
Vitamin A 10% Vitamin C 13%
Calcium 14% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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