Search
by Ingredient

Susan's Corn Muffins

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by REBELBABY

YIELD

servings

PREP

20 min

COOK

25 min

READY

45 min

Ingredients

1 ⅓ 315
158
CUP ML CORNMEAL
½ 118
CUP ML SUGAR
3 15
TEASPOONS ML BAKING POWDER
½ 2.5
TEASPOON ML BAKING SODA
1 1
PINCH PINCH SALT *
1 237
CUP ML SOUR CREAM
3 3
LARGE LARGE EGGS
5 75
TABLESPOONS ML BUTTER
melted
12 346.8
OUNCES ML/G MEXICORN *
½ 118
CUP ML BACON
coarsely chopped *

Directions

Preheat oven to 400~.

You’ll need either one or two 12 unit muffin tins, lined with cupcake papers.

Whisk the dry ingredients together, throughly, in a bowl and set aside.

Whisk the sour cream, eggs amd melted butter together until well-blended.

Make a well in the dry ingredients, pour in cream/butter/egg mixture and if you’re adding the corn and bacon, add them now.

Using a spatula, fold the ingredients together, just until combined--DON’T OVERMIX.

Spoon the mixture into the lined muffin tins, filling them evenly, about ¾ full.

Bake for 20 to 25 minutes, testing until a wooden pick comes out clean.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 201g (7.1 oz)
Amount per Serving
Calories 624 45% from fat
 % Daily Value *
Total Fat 31g 48%
Saturated Fat 18g 89%
Trans Fat 0g
Cholesterol 222mg 74%
Sodium 261mg 11%
Total Carbohydrate 25g 25%
Dietary Fiber 3g 11%
Sugars g
Protein 25g
Vitamin A 21% Vitamin C 1%
Calcium 16% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
More health news

Email this recipe