Nonstick cooking spray
tablespoon butter, melted
cup frozen whole kernel corn, thawed
green onions, thinly sliced (1/4 cup)
- Preheat oven to 425 degree F. Thoroughly coat twelve 2-1/2-inch muffin cups with nonstick cooking spray. Sprinkle bottom and sides of each cup with cornmeal. Set aside.
- Beat eggs, milk, and butter in a medium bowl with a whisk. Add flour, salt, and pepper; beat until smooth. Stir in corn and onions.
- Fill prepared muffin cups two-thirds to three-fourths full with batter. Bake about 30 minutes or until deep golden brown. Serve immediately.
From the Test Kitchen
Coat thirty-six 1-3/4-inch muffin cups with nonstick cooking spray. Fill cups about two-thirds full; bake 20 minutes or until golden.
Nutrition Facts(Corn Puffins)
- Per serving:
- 84 kcal cal.,
- 3 g fat
- (1 g sat. fat,
- 57 mg chol.,
- 134 mg sodium,
- 11 g carb.,
- 1 g fiber,
- 4 g pro.
- Percent Daily Values are based on a 2,000 calorie diet