Corn Muffins (bread or pancakes)

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 169.3
  • Total Fat: 6.3 g
  • Cholesterol: 17.3 mg
  • Sodium: 207.4 mg
  • Total Carbs: 25.0 g
  • Dietary Fiber: 1.4 g
  • Protein: 4.1 g

View full nutritional breakdown of Corn Muffins (bread or pancakes) calories by ingredient
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Introduction

In a quest to find a corn muffin that tasted cornier than the boxed stuff but less sweet than bakery stuff. I tried many recipes and variations and settled on this one for my family plus the get a little Omega 3 on the side. In a quest to find a corn muffin that tasted cornier than the boxed stuff but less sweet than bakery stuff. I tried many recipes and variations and settled on this one for my family plus the get a little Omega 3 on the side.
Number of Servings: 12

Ingredients

    Yellow Cornmeal, 1 cup
    Flaxmeal (Bob's Red Mill) Organic ground,2 tbsp
    Wheat flour, white, all-purpose, enriched, calcium-fortified, 1 cup
    Baking Soda, 1/2 tsp
    Baking Powder, 2 tsp
    Vanilla Extract, 1/4 tsp
    Milk, 1%, 1-1/2 cups
    Florida Crystals-Natural Cane Sugar, 3/8 cup
    365-Sea Salt Fine Crystals, 1/4 tsp
    Buttermilk, Saco Culltured Powdered, 4 tbsp
    Crisco Pure Vegetable Oil, 4 tbsp
    Large Egg, 1 beaten

Directions

Preheat oven to 400 F. Combine all the dry ingredients in a medium bowl and combine all the wet ingredients in a large bowl. Pour half of the dry ingredients into the wet ingredients and mix. Then add remainder of dry ingredients. Mix till just moistened and smooth. Fill 3/4 of paper lined muffin cups (if making bread, increase bake time or if making pancakes do as you normally would regular pancakes). Bake for 20-25 minutes til golden brown and cooked through. Let cool 5 minutes in the pan. Make sure to put your favorite topping (mine being butter) while warm. Enjoy...

Serving Size: 12 muffins (1 bread or 15-20 pancakes)

Number of Servings: 12

Recipe submitted by SparkPeople user 2BHEALTHY101.

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