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Double-Corn Muffins

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Double-Corn Muffins
  • Prep 10 min
  • Total 30 min
  • Servings 8
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Cornmeal muffins have a slight sweet taste that's enhanced with whole kernel corn. Delicious!
Updated Oct 13, 2016

Ingredients

  • 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) whole kernel corn, drained, or 1 cup frozen (thawed) whole kernel corn
Make With
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    For tender, light muffins, stir the batter just until the flour is moistened.
  • tip 2
    Any leftover muffins are great the next day. Just be sure to store tightly covered.

Nutrition

180 Calories, 7g Total Fat, 4g Protein, 26g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Muffin
Calories
180
Calories from Fat
60
Total Fat
7g
10%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
30mg
9%
Sodium
260mg
11%
Potassium
100mg
3%
Total Carbohydrate
26g
9%
Dietary Fiber
1g
5%
Sugars
5g
Protein
4g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
8%
8%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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