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Big-Batch Corn Muffins

 5 Ratings
2 Comments
  • Prep Time 15 min
  • Total Time 30 min
  • Servings 32
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Here’s the crowd-size version of muffins for your next chili gathering. You’ll get 32 muffins laden with cornmeal and whole kernel corn.

Ingredients

2
cups cornmeal
2
cups Gold Medal™ all-purpose flour
1/4
cup sugar
2
cups milk
1/2
cup vegetable oil
2
tablespoons baking powder
1/2
teaspoon salt
4
eggs
2
cups frozen corn, thawed, drained

Directions

  • 1 Heat oven to 425ºF. Grease bottoms only of 32 regular-size muffin cups, or place paper baking cup in each muffin cup.
  • 2 Stir all ingredients except corn in large bowl about 20 seconds or until dry ingredients are moistened. Beat vigorously 1 minute. Stir in corn.
  • 3 Fill muffin cups two-thirds full. Bake about 15 minutes or until golden brown. Immediately remove from pan.

Expert Tips

Jazz up your muffins by adding 2 tablespoons of finely chopped bell pepper, green onions or sun-dried tomatoes.

Keep your cornmeal fresh by storing it in the refrigerator or freezer.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 muffin
Calories
120
Calories from Fat
45
% Daily Value
Total Fat
5 g
Saturated Fat
1 g
Cholesterol
25 mg
Sodium
150 mg
Potassium
70 mg
Total Carbohydrate
17 g
Dietary Fiber
1 g
Protein
3 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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