Whole Wheat & Corn Muffins, 12 muffins (05/04/12)

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 197.9
  • Total Fat: 10.3 g
  • Cholesterol: 40.0 mg
  • Sodium: 337.2 mg
  • Total Carbs: 23.0 g
  • Dietary Fiber: 2.0 g
  • Protein: 3.9 g

View full nutritional breakdown of Whole Wheat & Corn Muffins, 12 muffins (05/04/12) calories by ingredient


Introduction

This is the sweeter, moister cornbread recipe found on the Indian Head Old Fashioned Stone Ground Yellow Corn Meal package except that I used whole wheat flour instead of white, and I put the batter into muffin tins instead of a 9x9x2" pan. This is the sweeter, moister cornbread recipe found on the Indian Head Old Fashioned Stone Ground Yellow Corn Meal package except that I used whole wheat flour instead of white, and I put the batter into muffin tins instead of a 9x9x2" pan.
Number of Servings: 12

Ingredients

    1 c. corn meal
    1 c. whole wheat flour
    1/2 c. sugar
    1 Tbsp baking powder
    1 tsp salt
    1/2 c. oil
    2/3 c. skim milk
    2 eggs, beaten

Directions

Preheat oven to 400 degrees Fahrenheit.
- In large bowl, combine corn meal, flour, sugar, baking powder & salt.
- In small bowl, beat eggs. Mix in oil & milk.
- Add to dry ingredients with a few swift strokes.
- Spoon into muffin tins.
- Bake for 15 - 18 minutes.

Serving Size: makes 12 muffins