Confetti Corn Muffins

Name: Confetti Corn Muffins
Yield: 4 servings
Ingredients: 1 cup flour; 1 cup yellow cornmeal; 1/4 cup sugar; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 2 None eggs; 1 cup low-fat sour cream or Greek yogurt; 1/4 cup melted butter; 1/4 cup diced red pepper; 1/4 cup diced yellow pepper or corn; 2 None scallions, chopped

Vegetarian Dairy

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Ingredients

1 cup flour ⓘ
1 cup yellow cornmeal ⓘ
1/4 cup sugar ⓘ
1 1/2 tsp baking powder ⓘ
1/2 tsp baking soda ⓘ
2 None eggs ⓘ
1 cup low-fat sour cream or Greek yogurt ⓘ
1/4 cup melted butter ⓘ
1/4 cup diced red pepper ⓘ
1/4 cup diced yellow pepper or corn ⓘ
2 None scallions, chopped ⓘ

Instructions

Preheat oven to 400°F. Lightly grease a 12-cup muffin pan.
In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda and a pinch of salt. In a separate bowl, whisk together eggs, sour cream and butter then stir into dry ingredients just until moist. Fold in vegetables then distribute between muffin wells. Bake for 10-12 mins, or until muffin tops are lightly browned. Serve warm.

Nutrition & Diet Analysis (per serving)

612 kcal 31% DV

Protein Fat Carbs

Macronutrients

Protein 9.6g 19% DV

Total Fat 31.5g 40% DV

Carbs 78.5g 29% DV

Fiber 5.1g 18% DV

Sugar 1.9g 4% DV

Electrolytes

Sodium 9594.8mg 100% DV

Potassium 527.8mg 11% DV

Cholesterol 148.3mg 49% DV

Vitamins & Minerals

Vitamin A 102.5mcg 11% DV

Vitamin C 91.9mg 100% DV

Vitamin D 0.1mcg

Calcium 1595mg 100% DV

Iron 6mg 33% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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