0 from 33 votes
Corn Muffins
Adding fresh corn to cornbread muffins makes them moist and delicious, you'll never know they're light!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 12 servings
Calories: 170 kcal
Course:
Side Dish , Breakfast
Cuisine:
American
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)
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.
Cup of Yum
Nutrition Information
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
% 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.