Double-corn muffins
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | All-purpose flour |
| 1 | cup | Yellow cornmeal |
| ¼ | cup | Sugar |
| 1 | tablespoon | Baking powder |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Ground red pepper |
| 1 | cup | Milk |
| ¼ | cup | Butter or margarine -- |
| Melted | ||
| 1 | large | Egg |
| 1 | can | (8-3/4 oz) corn -- drained |
Directions
Preheat oven to 425F. Grease 12 muffin-pan cups.
In large bowl, combine flour, cornmeal, sugar, baking powder, salt, and red pepper. In medium bowl, whisk together milk, butter, and egg. Stir into dry ingredients just until combined. Stir in corn. Spoon into prepared pans.
Bake 20 minutes. Unmold and serve warm. Yield: 1 dozen Per muffin: Cal 175 / Fat 6g (Sat 3g) / Chol 33mg / Sodium 318mg / Carb 27 g / Prot 4g
Note: Can also add 1 can chopped chiles, drained, or a chopped jalapeno or two.
Recipe By : magazine clipping File