Cornmeal muffins have a slight sweet taste that's enhanced with whole kernel corn. Delicious!
Double-Corn Muffins
- Prep Time 10 min
- Total 30 min
- Servings 8
- Ingredients 9
Ingredients
- 2/3 cup milk
- 3 tablespoons vegetable oil
- 1 egg
- 3/4 cup Gold Medal™ all-purpose flour
- 3/4 cup cornmeal
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 can (7 oz) whole kernel corn, drained, or 1 cup frozen (thawed) whole kernel corn
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 400°F. Grease bottoms only of 8 regular-size muffin cups with shortening, or line with paper baking cups.
-
Step2In medium bowl, beat milk, oil and egg with spoon. Stir in remaining ingredients except corn just until flour is moistened. Fold in corn. Divide batter evenly among muffin cups (about 3/4 full).
-
Step3Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm or cool.
Nutrition
180
Calories
7g
Total Fat
4g
Protein
26g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Muffin
- Calories
- 180
- Calories from Fat
- 60
- Total Fat
- 7g
- 10%
- Saturated Fat
- 1g
- 6%
- Trans Fat
- 0g
- Cholesterol
- 30mg
- 9%
- Sodium
- 260mg
- 11%
- Potassium
- 100mg
- 3%
- Total Carbohydrate
- 26g
- 9%
- Dietary Fiber
- 1g
- 5%
- Sugars
- 5g
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 2%
- 2%
- Vitamin C
- 0%
- 0%
- Calcium
- 6%
- 6%
- Iron
- 8%
- 8%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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