* Exported from MasterCook *
Muffins, Creamy Corn
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Hand Made
Muffins/Rolls Posted
Amount Measure Ingredient -- Preparation Method
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1/2 cup yellow cornmeal
1/2 cup all-purpose flour
2 tsp. baking powder
2 tsp. sugar
1/2 tsp. kosher salt
8 1/4 oz. creamed corn
1 cup sour cream
1/2 cup vegetable oil
2 eggs
Creamed corn adds a velvety texture and keeps these mini muffins moist.
Total: 1 hour
Preheat oven to 400F. Coat 2 mini-muffin pans with nonstick spray and
place on a baking sheet.
Combine cornmeal, flour, baking powder, sugar, and salt.
Whisk together corn, sour cream, oil, and eggs in a large bowl. Add
dry ingredients and stir just until combined.
Pour batter into prepared pans, filling every other well so they bake
evenly. Bake muffins until a toothpick inserted in the centers comes
out clean, 15 to 20 minutes. Cool muffins in pans 5 to 10 minutes, then remove.
Cal 127, Fat 9g, Carb 9g, Sod 168mg, Pro 2g
Source:
"CusineAt Home, Issue 125, Oct 2017"
S(Internet address):
CusinAtHome.com
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Per Serving (excluding unknown items): 127 Calories; 9g Fat (65.5%
calories from fat); 2g Protein; 9g Carbohydrate; 1g Dietary Fiber;
29mg Cholesterol; 158mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 1031