Fresh Corn Muffins
Ingredients
- 1 1/4 cup flour
- 3/4 cup corn meal yellow
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- black pepper A few grinds, or a pinch of cayenne
- 1 cup buttermilk * or milk
- 3 Tablespoons oil
- 1 egg
- 2/3 cup corn kernels cut off the cob – about 1 ear of corn
Instructions
- Preheat the oven to 400° F
- Grease your muffin pan
- Blend the following in a large bowl: flour, cornmeal, sugar, baking powder, salt and pepper.
- In a smaller bowl, blend buttermilk, oil and egg.
- Make a well in the center of the flour mixture and pour the liquid mix into it, stirring gently until everything is blended. Don’t over-stir; that will make a tough muffin.
- Gently mix in the corn kernels.
- Fill the muffin cups. For regular muffins, bake for 15-20 minutes, for mini muffins bake for 8-12 minutes. Muffins are done when golden brown and a toothpick inserted comes out clean.
Video
Notes
Nutrition Facts for 1 Regular Muffin: Calories 148; Fat 4.8 g; Protein 3.5 g; Carbohydrate 23 g; Fiber 1 g; Sodium 207 mg; Potassium 92 mg.
*Homemade buttermilk = 1 Tbs. white vinegar + enough milk to measure 1 cup. Let stand 5 minutes.
Nutrition Facts
Fresh Corn Muffins
Amount per Serving
Calories
158.8
% Daily Value*
Fat
5.4
g
7
%
Saturated Fat
0.9
g
5
%
Sodium
194.6
mg
8
%
Potassium
96.6
mg
2
%
Carbohydrates
24.3
g
8
%
Fiber
1.5
g
5
%
Sugar
5.7
g
Protein
3.7
g
7
%
Vitamin A
75.3
µg
8
%
Vitamin C
0.5
mg
1
%
Vitamin D
0.3
µg
2
%
Vitamin K
2.5
µg
2
%
Calcium
66.2
mg
5
%
Iron
1.1
mg
6
%
Added Sugar
4.2
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
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