Powter very corny corn muffins
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Unbleached flour |
| 1 | cup | Yellow cornmeal |
| 4 | teaspoons | Baking powder |
| ½ | teaspoon | Salt |
| ¼ | cup | Sugar |
| 1 | large | Whole egg |
| 2 | Egg whites | |
| 1¼ | cup | 1% milk |
| 2 | tablespoons | Canola oil |
| 1 | cup | Canned cream corn |
Directions
Preheat oven to 425.
In a bowl, combine dry ingredients. In another bowl, combine egg, egg whites, milk, oil, and corn. Stir wet ingredients into dry until they are just moist. Do not overmix. Lightly grease a muffin tin or use 12 paper muffin cups or use a nonstick muffin tin. Spoon mixture into cups.
Bake in oven 20-25 mins, until muffins are golden brown.
18% cals from fat.
My note: Made these with chili (or bean stew if Wes is reading, since there was no meat). Spooned it right on the muffin instead of using margerine. It was great! Kids wolfed em too! From Food by Susan Powter Posted by Lisa Greenwood Submitted By LISA GREENWOOD On 07-18-95