Double-Corn Muffins
- 10 Minutes Prep 30 Minutes Total
- 8 Servings
- 180 Calories per Serving
Ingredient List
- 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
Preparation
- Heat oven to 400°F. Grease bottoms only of 8 regular-size muffin cups with shortening, or line with paper baking cups.
- In 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).
- Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm or cool.
Tips
- For tender, light muffins, stir the batter just until the flour is moistened.
- Any leftover muffins are great the next day. Just be sure to store tightly covered.
Nutrition Information
Daily Values (Amount per serving)
Total Fat 7g 10%, Saturated Fat 1g 6%, Cholesterol 30mg 9%, Sodium 260mg 11%, Potassium 100mg 3%, Total Carbohydrate 26g 9%, Dietary Fiber 1g 5%, Vitamin A 2%, Vitamin C 0%, Calcium 6%, Iron 8%, Vitamin D 4%, Vitamin E 4%, Thiamin 15%, Riboflavin 10%, Niacin 8%, Vitamin B6 4%, Folic Acid 10%, Vitamin B12 2%, Pantothenic Acid 4%, Phosphorus 8%, Magnesium 4%, Zinc 2%, Selenium 10%, Copper 2%, Manganese 6%
Other Nutrients (Amount per serving)
Calories 180, Calories from Fat 60, Trans Fat 0g, Monounsaturated Fat 1 1/2g, Polyunsaturated Fat 3 1/2g, Soluble Fiber 0g, Insoluble Fiber 0g, Sugars 5g, Protein 4g, Beta-Carotene 0%, Omega-3 360g, Carbohydrate Choice 2, Starch 1 1/2, Fruit 0, Other Carbohydrate 0, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 0, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 0, Fat 1
