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Jumbo Corn Muffins

Jumbo Corn Muffins

Nutrition Facts
  • cal. (kcal) 262
Jumbo Corn Muffins
  • Makes: 6 servings
  • Prep: 5 mins
  • Bake: 22 mins at 450°F
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Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup yellow cornmeal
  • 2 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • pinch cayenne pepper
  • 2/3 cup buttermilk
  • 3 tablespoons vegetable oil
  • 1 large egg
  • 2/3 cup corn kernels (about 1 ear fresh)

Directions

  1. Heat oven to 450 degrees F. Coat a 6-indentational jumbo muffin tin with nonstick spray.
  2. In bowl. whisk flour, cornmeal, sugar, baking powder, salt and cayenne. In small bowl, whisk buttermilk, oil and egg. Add buttermilk mixture to flour mixture, stir just until moistened. Fold in corn. Divide evenly among muffin cups.
  3. Bake at 450 degrees F for 22 minutes or until tops are golden. Remove muffins directly to wire rack; cool. Serve slightly warm or store at room temperature until serving, up to 2 days.

Nutrition Information for Jumbo Corn Muffins

Servings Per Recipe: 6
PER SERVING: 262 cal., 8 g total fat (1 g sat. fat), 36 mg chol., 727 mg sodium, 40 g carb. (2 g fiber), 6 g pro.

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