Double-Corn Muffins

Double-Corn Muffins

  • 10 Minutes Prep 30 Minutes Total
  • 8 Servings
  • 180 Calories per Serving
Cornmeal muffins have a slight sweet taste that's enhanced with whole kernel corn. Delicious!

Ingredient List

  • 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

Preparation

  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

  • 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

Daily Values (Amount per serving)

Total Fat 7g 10%, Saturated Fat 1g 6%, Cholesterol 30mg 9%, Sodium 260mg 11%, Potassium 100mg 3%, Total Carbohydrate 26g 9%, Dietary Fiber 1g 5%, Vitamin A 2%, Vitamin C 0%, Calcium 6%, Iron 8%, Vitamin D 4%, Vitamin E 4%, Thiamin 15%, Riboflavin 10%, Niacin 8%, Vitamin B6 4%, Folic Acid 10%, Vitamin B12 2%, Pantothenic Acid 4%, Phosphorus 8%, Magnesium 4%, Zinc 2%, Selenium 10%, Copper 2%, Manganese 6%

Other Nutrients (Amount per serving)

Calories 180, Calories from Fat 60, Trans Fat 0g, Monounsaturated Fat 1 1/2g, Polyunsaturated Fat 3 1/2g, Soluble Fiber 0g, Insoluble Fiber 0g, Sugars 5g, Protein 4g, Beta-Carotene 0%, Omega-3 360g, Carbohydrate Choice 2, Starch 1 1/2, Fruit 0, Other Carbohydrate 0, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 0, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 0, Fat 1