Serves: 12
Total Calories: 127
1. Heat oven to 400°F. Line 12 muffin cups with paper baking cups. In medium bowl, combine flour, cornmeal, sugar, baking powder and salt mix well. Stir in corn.
2. In small bowl, combine milk, oil and egg blend well. Add to flour mixture stir just until dry ingredients are moistened. Divide batter evenly into paper-lined muffin cups.
3. Bake at 400°F. for 18 to 23 minutes or until golden brown. Cool 1 minute remove from pan. Serve warm.
High Altitude (above 3500 feet): No change.
Nutrition Information Per Serving: Serving Size: 1 Muffin * Calories: 150 * Calories from Fat: 45 * % Daily Value: Total Fat: 5 g 8% * Saturated Fat: 1 g 5% * Cholesterol: 20 mg 7% * Sodium: 210 mg 9% * Total Carbohydrate: 21 g 7% * Dietary Fiber: 1 g 4% * Sugars: 4 g * Protein: 4 g * Vitamin A: 2% * Vitamin C: 0% * Calcium: 10% * Iron: 6% * Dietary Exchanges: 1 1/2 Starch, 1 Fat or 1 1/2 Carbohydrate, 1 Fat
See Cook's Note: How to Prepare Muffins
This Basic Corn Muffins recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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