Corn Muffins
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5.0
33 reviews
Excellent
Corn Muffins
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Adding fresh corn to cornbread muffins makes them moist and delicious, you'll never know they're light!
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Ingredients
- 1 cup fresh corn kernels (from 2 medium ears)
- 1 cup coarse yellow cornmeal
- 1 cup all-purpose flour or gluten-free flour (such as Cup4Cup)
- 1/2 cup granulated sugar
- 3 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup unsweetened almond milk (or skim milk)
- 3 large eggs
- 3 tablespoons neutral oil (such as canola or grapeseed)
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Instructions
- Preheat the oven to 400F. Spray a 12-cup muffin tin generously with oil.
- Place corn in a mini food processor and pulse a few times.
- In a medium bowl, whisk the cornmeal, flour, sugar, baking powder, and 1 teaspoon kosher salt.
- Make a well in the center of the dry ingredients and add the milk, eggs, corn and 3 tablespoons neutral oil, such as canola or grapeseed. Stir just until the mixture comes together and only a few lumps remain.
- Pour the batter into the prepared muffin pan and bake for 15 to 20 minutes, or golden and a toothpick inserted into center will come out clean.
- Let the muffins cool in the pan for a few minutes, serve warm or cold.
Equipments used:
Nutrition Information
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Serving
1muffin
Calories
170kcal
(9%)
Carbohydrates
27g
(9%)
Protein
4g
(8%)
Fat
5.5g
(8%)
Saturated Fat
1g
(5%)
Cholesterol
46.5mg
(16%)
Sodium
237mg
(10%)
Fiber
1.5g
(6%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 170kcal | 9% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 5.5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 46.5mg | 16% |
| Sodium | 237mg | 10% |
| Fiber | 1.5g | 6% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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