Sour Cream Corn Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 149.9
- Total Fat: 2.0 g
- Cholesterol: 4.9 mg
- Sodium: 200.7 mg
- Total Carbs: 30.1 g
- Dietary Fiber: 1.3 g
- Protein: 3.4 g
View full nutritional breakdown of Sour Cream Corn Muffins calories by ingredient
Introduction
These corn muffins are egg free, so if you're allergic to eggs, or are just watching your cholesterol, they are great! They are very moist and have a subtle flavor. These corn muffins are egg free, so if you're allergic to eggs, or are just watching your cholesterol, they are great! They are very moist and have a subtle flavor.Number of Servings: 12
Ingredients
-
Yellow Cornmeal, 1.25 cup
*Wheat flour, white, all-purpose, unenriched, 1.25 cup
Granulated Sugar, 0.5 cup
Baking Powder, 1.5 tbsp
Milk, 1%, 1 cup
Cider Vinegar, 1 tbsp
Sour Cream, reduced fat, 0.5 cup
Vanilla Extract, 1 tsp
Directions
Preheat oven to 375 F. Lightly butter 12 muffin cups (3 by 1.25 inch)
In a large bowl combine cornmeal, flour, sugar and baking powder, stir with a wooden spoon until mixed. Stir in milk, vinegar, sour cream and vanilla, untill well blended.
Spoon batter into muffin cups, filling them 3/4 full.
Bake for 15-20 mins, or untill golden brown.
Cool on a wire rack for 20 mins before serving.
Makes 12 muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user SECTUMSEMPRA.
In a large bowl combine cornmeal, flour, sugar and baking powder, stir with a wooden spoon until mixed. Stir in milk, vinegar, sour cream and vanilla, untill well blended.
Spoon batter into muffin cups, filling them 3/4 full.
Bake for 15-20 mins, or untill golden brown.
Cool on a wire rack for 20 mins before serving.
Makes 12 muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user SECTUMSEMPRA.