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
Ingredients
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
- Folate 3.0
- Calcium 2.0
- Vitamin A 2.0
