Corn Muffins

Corn Muffins + enlarge image
Makes:
15 servings
Serving Size:
1 muffin
Yields:
15 muffins
Prep:
15 mins
Bake:
20 mins 350°F
Cool:
5 mins
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Corn Muffins

Ingredients
 
Nonstick cooking spray
1
cup yellow cornmeal
1/2
cup sugar
1
tablespoon baking powder
3/4
teaspoon salt
2
eggs, lightly beaten
3/4
cup milk
1/4
cup plain low-fat yogurt
3
tablespoons vegetable oil
 
Add-Ins (optional)
 
Cream Cheese and Pepper Jelly Topping (optional)

Directions

  1. Preheat oven to 350 degrees F. Line fifteen 2 1/2-inch muffin cups with paper bake cups. Coat bake cups with cooking spray; set pans aside.
  2. In a medium bowl stir together cornmeal, flour, sugar, baking powder, and salt. Make a well in the center of flour mixture. In a small bowl combine eggs, milk, yogurt, and oil. Add egg mixture all at once to cornmeal mixture. Stir just until moistened.
  3. If desired, fold Add-Ins into batter. Spoon batter into the prepared muffin cups, filling each two-thirds full. Bake for 20 to 25 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in muffin cups on wire racks for 5 minutes. Remove from muffin cups; serve warm. If desired, serve with Cream Cheese and Pepper Jelly Topping.

From the Test Kitchen

Add-Ins:

Orange-Cranberry Muffins: For every 1 cup of batter, fold in 1/4 cup dried cranberries and 1 teaspoon finely shredded orange peel.

Honey-Poppy Seed Muffins: For every 1 cup of batter, fold in 1 tablespoon honey and 2 teaspoons poppy seeds.

Maple-Bacon Muffins: For every 1 cup of batter, fold in 1/4 cup finely chopped, crisp-cooked lower sodium, lower fat bacon; 1 tablespoon pure maple syrup; and 1/4 teaspoon coarse ground black pepper.

Cream Cheese and Pepper Jelly Topping:

To serve, spread each warm muffin with 1 tablespoon whipped cream cheese and 1 to 2 teaspoons red pepper jelly or other jelly or preserves.

To Make Ahead:

Prepare as directed through Step 2. Divide batter among three 1-quart freezer bags or 1-cup microwave-safe, airtight containers. Freeze for up to 1 month. To serve, thaw one or more portions of batter overnight in the refrigerator. Or thaw one portion at a time in the microwave on 30 percent power (medium-low) for 1 1/2 to 2 minutes, breaking up and stirring batter every 30 seconds. Continue as directed in Step 3.

Nutrition Facts

(Corn Muffins)
    Per serving:
  • 126 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 2 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 26 mg chol.,
  • 233 mg sodium,
  • 20 g carb.,
  • 1 g fiber,
  • 8 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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