Tasty Filled Corn Muffins Recipe




 All purpose flour1 Cup (16 tbs)
 Yellow cornmeal1 Cup (16 tbs)
 Sugar2 Tablespoon
 Baking powder3 Teaspoon
 Egg1 , beaten
 Milk1 Cup (16 tbs)
 Cooking oil3 Tablespoon
 Strawberry preserves1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1983 Calories from Fat 572

% Daily Value*

Total Fat 64 g98.2%

Saturated Fat 12.3 g61.7%

Trans Fat 0 g

Cholesterol 234.1 mg

Sodium 1399.7 mg58.3%

Total Carbohydrates 315 g105%

Dietary Fiber 14 g55.9%

Sugars 90.3 g

Protein 37 g74.2%

Vitamin A 9.5% Vitamin C

Calcium 140.5% Iron 76.5%

*Based on a 2000 Calorie diet


Stir thoroughly first 4 ingredients and 1/2 teaspoon salt.
Blend egg, milk, and oil; add to dry mixture.
Beat just till smooth.
Fill paper bake cup-lined muffin pans or greased muffin pans 2/3 full.
Top each with 1 teaspoon preserves.
Bake at 425° for 20 to 25 minutes.