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Double-Corn Muffins

Double-Corn Muffins
  • Prep 10 min
  • Total 30 min
  • Servings 8

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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