Lightened-Up Mini Corn Muffins

Lightened-Up Mini Corn Muffins 150 Image by: Lightened-Up Mini Corn Muffins 150 Author: Canadian Living

These savoury treats are sure to be a hit if you love corn bread. Medium-ground cornmeal gives these muffins a slightly crunchy texture, while frozen corn keeps the muffins moist despite having only 2 tbsp butter in the batter. Serve warm with a bowl of chili or corn chowder.

  • Portion size 24 servings
  • Credits : Canadian Living Magazine: April 2012

Ingredients

  • 1 cup whole grain medium-ground cornmeal
  • 1/4 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 pinch cayenne pepper
  • 1 cup buttermilk
  • 1 egg
  • 2 tablespoons butter melted
  • 2/3 cups frozen corn kernels thawed

Method

In large bowl, whisk together cornmeal, flour, sugar, baking soda, salt and cayenne pepper.

Whisk together buttermilk, egg and butter; pour over cornmeal mixture. Add corn; stir just until combined. Spoon into greased mini-muffin cups.

Bake in 400°F (200°C) oven until tester inserted in a few comes out clean, about 10 minutes. Let cool in pan on rack. (Make-ahead: Store in airtight container for up to 2 days or freeze for up to 2 weeks.)

Nutritional facts Per muffin: about

  • Fibre 1 g
  • Sodium 69 mg
  • Sugars 2 g
  • Protein 1 g
  • Calories 48.0
  • Total fat 2 g
  • Potassium 49 mg
  • Cholesterol 11 mg
  • Saturated fat 1 g
  • Total carbohydrate 7 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lightened-Up Mini Corn Muffins

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