Double Corn Muffins Recipe


Difficulty LevelEasyHealth IndexAverage
Interest Group


 Cornmeal1 Cup (16 tbs)
 Flour1 Cup (16 tbs)
 Baking powder4 Teaspoon
 Sugar1 Tablespoon
 Salt1 Teaspoon
 Vegetable oil1⁄4 Cup (4 tbs)
 Skim milk1 Cup (16 tbs)
 Egg1 , beaten
 Whole kernel corn1 Cup (16 tbs), drained

Nutrition Facts

Serving size: Complete recipe

Calories 1766 Calories from Fat 593

% Daily Value*

Total Fat 67 g103.6%

Saturated Fat 10 g49.9%

Trans Fat 0 g

Cholesterol 216.1 mg

Sodium 3818.5 mg159.1%

Total Carbohydrates 256 g85.2%

Dietary Fiber 15.7 g62.9%

Sugars 29.8 g

Protein 41 g81.5%

Vitamin A 5.3% Vitamin C 5.9%

Calcium 181.4% Iron 81.1%

*Based on a 2000 Calorie diet


1. Preheat oven to 425° F.
2. Combine dry ingredients.
3. Combine oil, milk, and egg.
4. Add liquid to dry ingredients, mixing only enough to dampen flour. Fold in corn.
5. Spray muffin pan with vegetable pan spray. Fill muffin wells two-thirds full with batter.
6. Bake 20 to 25 minutes.