Corn Muffins with Green Onions
Corn kernels and creamed corn add crunch and moistness to muffins. Serve with Really Good Beef and Bean Chili.
Servings: 12
Ingredients:
| Nutritional Info | |
| Per muffin: about | - |
| cal | 207 |
| pro | 7 g |
| total fat | 9 g |
| sat. fat | 3 g |
| carb | 26 g |
| fibre | 2 g |
| chol | 41 mg |
| sodium | 329 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 8% |
| vit A | 6% |
| vit C | 7% |
| folate | 21% |
-
1/2 cup (125 mL) milk
1-1/2 tsp (7 mL) vinegar
1 cup (250 mL) yellow cornmeal
1 cup (250 mL) all-purpose flour
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) each salt and pepper
1 can (14 oz/398 mL) creamed corn
1/4 cup (50 mL) vegetable oil
2 eggs
1/4 tsp (1 mL) hot pepper sauce
1 cup (250 mL) shredded Cheddar cheese
1/2 cup (125 mL) frozen corn
3 green onions, thinly sliced
1/4 cup (50 mL) minced fresh parsley
Preparation:
In glass measure, stir milk with vinegar; let stand for 5 minutes.
In large bowl, whisk together cornmeal, flour, baking soda, salt and pepper. In another bowl, whisk together creamed corn, milk mixture, oil, eggs and hot pepper sauce; pour over cornmeal mixture. Sprinkle with cheese, frozen corn, green onions and parsley; stir just until dry ingredients are moistened.
Spoon into greased or paper-lined muffin cups. Bake in centre of 400°F (200°C) oven until tester inserted into centre comes out clean, about 20 minutes. Let cool on rack. (Make-ahead: Store in airtight container for up to 2 days or wrap individually and freeze in airtight container for up to 2 weeks.)
Source
Canadian Living Magazine: March 2005
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