Jumbo Corn Muffins

Prep 10 m
Bake 20 m



  1. 1 of 6 Heat oven to 400 degrees F. Coat 12 jumbo-size muffin-pan cups with nonstick cooking spray.
  2. 2 of 6 Mix flour, cornmeal, 2/3 cup sugar, baking powder, baking soda and salt in large bowl.
  3. 3 of 6 Beat egg whites on high speed in small bowl until frothy. Gradually beat in the remaining 1/3 cup sugar until stiff, moist peaks form. Set aside.
  4. 4 of 6 Mix egg yolks, buttermilk and 2 tablespoons melted butter in medium-size bowl. Stir buttermilk mixture into flour mixture just until evenly moistened. Gently fold beaten whites into cornmeal mixture until no white streaks remain. Spoon rounded 1/3 cup batter into each prepared cup.
  5. 5 of 6 Gently brush tops with remaining melted butter. Sprinkle with remaining 1-1/2 teaspoons sugar, dividing evenly.
  6. 6 of 6 Bake in 400 degree F oven for 20 minutes or until wooden pick inserted in centers comes out clean. Remove muffins from pan to rack; let cool. Makes 12 muffins.
Nutrition Information for Jumbo Corn Muffins
Servings Per Recipe:
Per Serving: 43 g carb., 5 g Fat, total, 62 mg chol., 495 mg sodium, 2 g sat. fat, 240 kcal cal., 6 g pro., 1 g fiber