Here’s the crowd-size version of muffins for your next chili gathering. You’ll get 32 muffins laden with cornmeal and whole kernel corn.
Big-Batch Corn Muffins
- Prep Time 15 min
- Total 30 min
- Servings 32
- Ingredients 9
Ingredients
- 2 cups cornmeal
- 2 cups Gold Medal™ all-purpose flour
- 1/4 cup sugar
- 2 cups milk
- 1/2 cup vegetable oil
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 4 eggs
- 2 cups frozen corn, thawed, drained
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 425°F. Grease bottoms only of 32 regular-size muffin cups, or place paper baking cup in each muffin cup.
-
Step2Stir all ingredients except corn in large bowl about 20 seconds or until dry ingredients are moistened. Beat vigorously 1 minute. Stir in corn.
-
Step3Fill muffin cups two-thirds full. Bake about 15 minutes or until golden brown. Immediately remove from pan.
Nutrition
120
Calories
5 g
Total Fat
3 g
Protein
17 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 muffin
- Calories
- 120
- Calories from Fat
- 45
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Cholesterol
- 25 mg
- Sodium
- 150 mg
- Potassium
- 70 mg
- Total Carbohydrate
- 17 g
- Dietary Fiber
- 1 g
- Protein
- 3 g
% Daily Value*:
- Vitamin A
- 2%
- 2%
- Vitamin C
- 0%
- 0%
- Calcium
- 6%
- 6%
- Iron
- 4%
- 4%
Exchanges:
1 Starch; 1 Fat;Tips from the Betty Crocker Kitchens
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