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Corn Muffins


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

  • 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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