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Corn Muffins
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Ingredients:
1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons honey
1½ teaspoons baking powder
1/2 teaspoon baking soda
1/3 teaspoon salt
1 can (14 oz) cream corn
1/2 cup buttermilk
1 egg
2 tablespoons melted butter
2 tablespoons diced green chilies
Directions:
- Spray a 12-cup muffin pan with cooking spray; set aside.
- Preheat oven to 375°F (190° C).
- In a large bowl, combine flour, cornmeal, honey, baking powder, baking soda and salt; set aside.
- In a medium bowl, whisk together cream corn, buttermilk, egg, melted butter and diced green chilies.
- Add wet ingredients to dry ingredients. Stir until just combined.
- Divide mixture among 12 muffin cups.
- Bake in preheated oven for 20 to 25 minutes or until a toothpick inserted in centre of muffin comes out dean.
- Remove muffins from pan and cool slightly on a wire rack.
- Serve warm with your favorite stew or chili.
Makes 12 muffins.
Tip: You can find cans of diced green chilies where you find taco kits and salsa at the grocery store.
Per muffin: 147 calories, 3 g total fat (1.4 g saturated fat), 4 g
protein, 27 g carbohydrate, 1.3 g fibre, 24 mg cholesterol, 341 mg
sodium.
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