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Double-Corn Muffins

  • Prep 10 min
  • Total 30 min
  • Servings 8
  • Save
    546
  • Pinterest
    137
  • Print
    998
  • Email
    61
  • Facebook
    71

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

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

Steps

Hide Images
  • 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.

Expert 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

Nutrition Facts

Serving Size: 1 Muffin
Calories
180
Calories from Fat
60
% Daily Value
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.

© 2017 ®/TM General Mills All Rights Reserved

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