Double-Corn Muffins

Double-Corn Muffins

Cornmeal muffins have a slight sweet taste that's enhanced with whole kernel corn. Delicious!

Prep Time

10

Minutes

Total Time

30

Minutes

Makes

8

muffins

2/3
cup milk
3
tablespoons vegetable oil
1
egg
3/4
cup Gold Medal® all-purpose flour
3/4
cup cornmeal
2
tablespoons sugar
1
teaspoon baking powder
1/2
teaspoon salt
1
can (7 oz) Green Giant® Niblets® whole kernel corn, drained, or 1 cup Green Giant® Niblets® frozen (thawed) whole kernel corn
  1. Heat oven to 400°F. Grease bottoms only of 8 regular-size muffin cups with shortening, or line with paper baking cups.
  2. In medium bowl, beat milk, oil and egg with spoon. Stir in remaining ingredients except corn just until flour is moistened. Fold in corn. Divide batter evenly among muffin cups (about 3/4 full).
  3. Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm or cool.
Makes 8 muffins
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
For tender, light muffins, stir the batter just until the flour is moistened.
Any leftover muffins are great the next day. Just be sure to store tightly covered.

Nutrition Information:

1 Serving (1 Muffin)
  • Calories 180
    • (Calories from Fat 60),
  • Total Fat 7g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 30mg;
  • Sodium 260mg;
  • Total Carbohydrate 26g
    • (Dietary Fiber 1g,
    • Sugars 5g),
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.