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Fresh Corn Muffins

Fresh Corn Muffins

Prep Time 10 minutes
Course Breakfast, Side Dish
Servings 12 regular or 24 mini muffins
Calories 158.8 kcal

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.
Keyword corn, muffins
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Chilled Sweet Corn Soup

Chilled Sweet Corn Soup

Nutrition Information: Calories 97, Fat 4.7 g, Protein 2.3 g, Carbohydrates 14 g, Potassium 193 mg, Sodium 101 mg, Fiber 2g
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course, Side Dish
Servings 6 servings
Calories 115.3 kcal

Ingredients
  

  • 3 corn ears fresh sweet yellow corn, shucked
  • 2 tablespoons butter unsalted
  • 1/2 cup yellow onion chopped, from 1 medium onion
  • 1 teaspoon garlic chopped, about 2 garlic cloves
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup water
  • 2 tablespoons olive oil extra-virgin
  • 1 teaspoon vinegar white wine
  • 2 tablespoons butter unsalted
  • Toppings: diced red pepper

Instructions
 

  • Cut kernels from corncobs; place in a bowl. Using the large holes of a box grater, scrape liquid and pulp from cobs into another bowl. Discard cobs.
  • Melt butter in a medium saucepan over medium-high. Add onion, and cook, stirring often, until tender, about 4 minutes. Stir in corn kernels, garlic, salt, and pepper; cook, stirring occasionally, 3 minutes. Add water and reserved corn liquid and pulp. Bring to a boil over medium-high. Reduce heat to medium-low, and simmer 4 minutes. Transfer to a blender, and add olive oil. Process until smooth, 1-2 minutes.
  • Stir in vinegar; cover and chill 4 to 8 hours. Add diced red pepper and serve.

Video

Notes

Nutrition Information:
Calories 97, Fat 4.7 g, Protein 2.3 g, Carbohydrates 14 g, Potassium 193 mg, Sodium 101 mg, Fiber 2g
Nutrition Facts
Chilled Sweet Corn Soup
Amount per Serving
Calories
115.3
% Daily Value*
Fat
 
12.3
g
16
%
Saturated Fat
 
5.4
g
27
%
Sodium
 
360.1
mg
16
%
Potassium
 
19.5
mg
0
%
Carbohydrates
 
1.6
g
1
%
Fiber
 
0.3
g
1
%
Sugar
 
0.6
g
Protein
 
0.3
g
1
%
Vitamin A
 
233.2
µg
26
%
Vitamin C
 
1.1
mg
1
%
Vitamin D
 
0.1
µg
1
%
Vitamin K
 
3.7
µg
3
%
Calcium
 
3.1
mg
0
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword corn
Tried this recipe?Let us know how it was!
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