Fresh Corn Muffins

Name: Fresh Corn Muffins
Yield: 4 servings
Ingredients: 1 1/2 c. all-purpose flour; 2 1/2 tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. salt; 3 Tbsp. sugar; 2/3 c. cornmeal; 2 eggs, slightly beaten; 1 c. buttermilk or plain yogurt; 2 Tbsp. margarine, melted; 1 c. cooked whole kernel corn (about 1 large ear)

Vegetarian Dairy

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Ingredients

1 1/2 c. all-purpose flour ⓘ
2 1/2 tsp. baking powder ⓘ
1/2 tsp. baking soda ⓘ
1/2 tsp. salt ⓘ
3 Tbsp. sugar ⓘ
2/3 c. cornmeal ⓘ
2 eggs, slightly beaten ⓘ
1 c. buttermilk or plain yogurt ⓘ
2 Tbsp. margarine, melted ⓘ
1 c. cooked whole kernel corn (about 1 large ear) ⓘ

Instructions

Preheat oven to 375° and lightly grease 12 muffin cups.
Sift together dry ingredients; mix in cornmeal.
In a separate bowl, combine beaten egg with buttermilk, margarine and corn.
Mix these ingredients with dry ingredients just until blended.
Do not overmix.
Spoon into muffin pans.
Bake for 20 to 25 minutes, until done.

Nutrition & Diet Analysis (per serving)

541 kcal 27% DV

Protein Fat Carbs

Macronutrients

Protein 8.8g 18% DV

Total Fat 24.4g 31% DV

Carbs 77.1g 28% DV

Fiber 4.4g 16% DV

Sugar 1.7g 3% DV

Electrolytes

Sodium 19497.2mg 100% DV

Potassium 408mg 9% DV

Cholesterol 67.3mg 22% DV

Vitamins & Minerals

Vitamin A 27.5mcg 3% DV

Vitamin C 10.6mg 12% DV

Vitamin D 0.3mcg 2% DV

Calcium 1573.5mg 100% DV

Iron 5.5mg 31% 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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