Muffins recipes

Double-Corn Muffins

Course : Muffins
Serves: 12

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Ingredients:

1 cup all-purpose flour

1 cup yellow cornmeal

1/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/8 teaspoon ground red pepper

1 cup milk

1/4 cup butter or margarine -- melted

1 large egg

8-3/4 ounces corn -- drained

Preparation / Directions:

Preheat oven to 425F. Grease 12 muffin-pan cups. In large bowl, combine flour, cornmeal, sugar, baking powder, salt, and red pepper. In medium bowl, whisk together milk, butter, and egg. Stir into dry ingredients just until combined. Stir in corn. Spoon into prepared pans. Bake 20 minutes. Unmold and serve warm. Note: Can also add 1 can chopped chiles, drained, or a chopped jalapeno or two.

Nutritional Information:

Cal 175 / Fat 6g (Sat 3g) / Chol 33mg / Sodium 318mg / Carb 27g / Prot 4g

Double-Corn Muffins

Ingredients:

Preparation / Directions:

Nutritional Information:

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