Corn kernels and creamed corn add crunch and moistness to muffins. Serve with Really Good Beef and Bean Chili.
- Portion size 12 servings
- Credits : Canadian Living Magazine: March 2005
Ingredients
Method
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.)
Nutritional facts <b>Per muffin:</b> about
- Sodium 329 mg
- Protein 7 g
- Calories 207.0
- Total fat 9 g
- Cholesterol 41 mg
- Saturated fat 3 g
- Total carbohydrate 26 g
%RDI
- Iron 8.0
- Folate 21.0
- Calcium 8.0
- Vitamin A 6.0
- Vitamin C 7.0
