Jumbo Corn Muffins
For the best flavor, use fresh corn kernels cut from the cob in the batter of these extra-large corn muffins. If you don't have fresh corn, thawed frozen corn kernels will do.
Prep Time:
5 mins
Total Time:
27 mins
Servings:
6 servings
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 Facts
Calories 262, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 36 mg, Sodium 727 mg, Carbohydrate 40 g, Fiber 2 g, Protein 6 g.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
Recommended Recipe:
Buttermilk Corn Muffins
This savory muffin recipe is less sweet than most corn breads. The muffins are delicious as a side dish to soups or chili.
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