Dessertsbettycrocker4.9
Double-Corn Muffins
Cornmeal muffins have a slight sweet taste that's enhanced with whole kernel corn. Delicious!
👥 8 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min👤 Betty Crocker Kitchens📖 bettycrocker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- pan
📝 Preparation Steps
1
Heat oven to 400°F. Grease bottoms only of 8 regular-size muffin cups with shortening, or line with paper baking cups.
2
In medium bowl, beat milk, oil and egg with spoon. Stir in remaining ingredients except corn just until flour is moistened. Fold in corn. Divide batter evenly among muffin cups (about 3/4 full).
egg1(7 oz) whole kernel corn, drained, or 1 cup frozen (thawed) whole kernel corn1 can
3
Bake 18 to ⏱️ 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm or cool.
Nutrition Facts
calories
180
fat Content
1
serving Size
1 Muffin
fiber Content
1 g
sugar Content
5 g
sodium Content
260 mg
protein Content
4 g
trans Fat Content
0 g
cholesterol Content
30 mg
carbohydrate Content
26 g
saturated Fat Content
1 g
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