Double-Corn Muffins
Recipe from Betty Crocker

Cornmeal muffins have a slight sweet taste that's enhanced with whole kernel corn. Delicious!


Double-Corn Muffins

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Servings: 8 muffins
Prep Time: 10 mins
Total Time: 30 mins
Related Categories: Cut Corn, Muffins
 
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Ingredients
  • 2/3  cup
    milk
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  • 3  tablespoons
    vegetable oil
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  • 1 
    egg
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  • 3/4  cup
    Gold Medal® all-purpose flour
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  • 3/4  cup
    cornmeal
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  • 2  tablespoons
    sugar
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  • 1  teaspoon
    baking powder
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  • 1/2  teaspoon
    salt
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  • 1  can
    Green Giant® Niblets® whole kernel corn, drained (7 ounces) or 1 cup Green Giant® Niblets® frozen (thawed) whole kernel corn
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Directions
1.
Heat oven to 400 degrees 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.

Tip:
High Altitude (3500-6500 ft): Grease bottoms only of 10 regular-size muffin cups with shortening, or line with paper baking cups.
Nutrition information
Calories 180 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 30mg; Sodium 260mg; Total Carbohydrate 26g (Dietary Fiber 1g, Sugars 5g); Protein 4g. Daily Values: Vitamin A 2%; Vitamin C 0%; Calcium 6%; Iron 8%. Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 0 Medium-Fat Meat; 1 Fat. Carbohydrate Choices: 2. Percent Daily Values are based on a 2,000 calorie diet
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