Corn Muffins
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These moist, savoury muffins are best served warm. Spread with a touch of butter for an irresistible snack.
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Leftover cooked kernel corn
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1 cup
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250 mL
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Milk
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1 1/4 cup
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300 mL
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Granulated sugar
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2 tbsp.
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30 mL
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Large egg
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1
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1
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Cooking oil
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1/4 cup
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60 mL
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All-purpose flour
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1 3/4 cup
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425 mL
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Baking powder
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1 tbsp.
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15 mL
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Onion salt
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3/4 tsp.
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4 mL
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Process first 5 ingredients in blender or food processor until corn is finely chopped.
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Combine flour, baking powder and onion salt in large bowl. Add corn mixture. Stir until just moistened. Grease muffin cups with cooking spray. Divide batter among 12 muffin cups. Bake in 375°F (190°C) oven for about 25 to 30 minutes until lightly browned and firm to touch. Let stand in pan for 5 minutes before turning out onto wire rack to cool. Makes 12 muffins.
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1 muffin:
121 Calories; 2.9 g Total Fat (1.4 g Mono, 0.7 g Poly, 0.5 g Sat); 28 mg Cholesterol; 20 g Carbohydrate; trace Fibre; 4 g Protein; 188 mg Sodium
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Reprinted from Recipes for Leftovers © Company's Coming Publishing Limited
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