Cream Corn Corn Muffins
Ingredients
- 1 cup stone ground yellow cornmeal ⓘ
- 1 cup whole wheat pastry flour ⓘ
- 1 tablespoon baking powder ⓘ
- 2 eggs, lightly beaten ⓘ
- 1/4 teaspoon salt
- 1/2 teaspoon sugar ⓘ
- 2 tablespoons better than milk plain soy powder ⓘ
- 1 (8 1/2 ounce) can cream-style sweet corn, plus enough water to measure 1 3/4 cup
- 1 tablespoon canola oil ⓘ
Instructions
- Preheat oven to 375°F.
- Stir dry ingredients into mixing bowl, set aside.
- Combine sweet corn, water, eggs.
- Stir wet ingredients into cornmeal mixture.
- Put a few drops of canola oil into each muffin cup and heat in the oven for 3 minutes.
- Spoon an equal amount of the muffin mixture into each cup.
- Bake for 25 minutes or until the edges and top of muffins are just starting to turn brown.
- Allow muffins to cool for a few minutes before removing from pan.
Nutrition & Diet Analysis (per serving)
482
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).