CORN MUFFIN
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 116.0
- Total Fat: 3.0 g
- Cholesterol: 20.1 mg
- Sodium: 253.0 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 1.3 g
- Protein: 3.0 g
View full nutritional breakdown of CORN MUFFIN calories by ingredient
Introduction
THESE ARE GREAT WITH CHILI OR JUST ON THEIR OWN THESE ARE GREAT WITH CHILI OR JUST ON THEIR OWNNumber of Servings: 12
Ingredients
-
1 C. ALL-PURPOSE FLOUR
1 C. YELLOW CORNMEAL
1 T. GRANULATED SUGAR
1 T. SPLENDA
1 1/2 BAKING POWDER
1/2 BAKING SODA
1/4 TSP SALT
1 COB CORN
1/2 C BUTTERMILK
1 EGG
2 T. SOFT MARGARINE
3 GREEN JALAPENO PEPPERS
Directions
1. pREHEAT OVEN TO 375 DEGREES F. sPRAY A 12 CUP MUFFIN TIN WITH NON-STICK SPRAY AND SET ASIDE.
2. iN A LARGE BOWL, COMBINE FLOUR, CORNMEAL, SUGAR, BAKING POWDER, BAKING SODA AND SALT. SET ASIDE.
3. IN BLENDER COMBINE CORN BUTTERMILK, EGG, MELTED BUTTER, AND DICED GREEN PEPPERS.
4. DIVIDE BATTER AMOUNG 12 MUFFIN CUPS. BAKE FOR 20 MINUTES, OR UNTIL A TOOTHPICK INSERTED IN CENTER OF MUFFIN COMES OUT CLEAN. bE CAREFUL NOT TO OVERBAKE. rEMOVE MUFFINS FROM TIN AND COOL SLIGHTLY ON A WIRE RACK. bEST SERVED WARM.
Number of Servings: 12
Recipe submitted by SparkPeople user OLYMPIC.
2. iN A LARGE BOWL, COMBINE FLOUR, CORNMEAL, SUGAR, BAKING POWDER, BAKING SODA AND SALT. SET ASIDE.
3. IN BLENDER COMBINE CORN BUTTERMILK, EGG, MELTED BUTTER, AND DICED GREEN PEPPERS.
4. DIVIDE BATTER AMOUNG 12 MUFFIN CUPS. BAKE FOR 20 MINUTES, OR UNTIL A TOOTHPICK INSERTED IN CENTER OF MUFFIN COMES OUT CLEAN. bE CAREFUL NOT TO OVERBAKE. rEMOVE MUFFINS FROM TIN AND COOL SLIGHTLY ON A WIRE RACK. bEST SERVED WARM.
Number of Servings: 12
Recipe submitted by SparkPeople user OLYMPIC.