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Corn Muffins Recipe
|All purpose flour||1 Cup (16 tbs)|
|Yellow cornmeal||1 Cup (16 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||1 Tablespoon|
|Milk||1 Cup (16 tbs) (At Room Temperature)|
|Butter||8 Tablespoon, melted and cooled|
|Eggs||2 Large (At Room Temperature)|
|Vanilla extract||1 1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 2463 Calories from Fat 1074
% Daily Value*
Total Fat 121 g186.4%
Saturated Fat 69.1 g345.7%
Trans Fat 0 g
Cholesterol 703.6 mg
Sodium 2452.5 mg102.2%
Total Carbohydrates 301 g100.3%
Dietary Fiber 14 g55.9%
Sugars 80.6 g
Protein 44 g88.8%
Vitamin A 74.3% Vitamin C
Calcium 146.3% Iron 81.8%
*Based on a 2000 Calorie diet
Lightly butter twelve 2 7/8 by 1 3/8 inch (7 tablespoon) muffin cups.
Stir together the flour, cornmeal, sugar, baking powder and salt.
In another bowl stir together the milk, butter, eggs and vanilla.
Make a well in the center of the flour mixture, add the milk mixture and stir just to combine.
Spoon the batter into the prepared muffin cups.
Bake for 15 to 20 minutes until a toothpick inserted in the center of one muffin comes out clean.
Remove the tin(s) to a wire rack.
Cool for 5 minutes before removing the muffins from the cups.