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Nebraska Cora Muffins Recipe
|All purpose flour||1 Cup (16 tbs)|
|Yellow cornmeal||1 Cup (16 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Milk||1 Cup (16 tbs) (At Room Temperature)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Eggs||2 , lightly beaten (At Room Temperature)|
|Tabasco sauce||1⁄2 Teaspoon|
|Corn kernels||1 Cup (16 tbs) (Fresh Or Frozen)|
Serving size: Complete recipe
Calories 3152 Calories from Fat 1222
% Daily Value*
Total Fat 137 g210.6%
Saturated Fat 21.8 g109.1%
Trans Fat 0 g
Cholesterol 445.6 mg
Sodium 3226.1 mg134.4%
Total Carbohydrates 411 g137%
Dietary Fiber 51 g204.1%
Sugars 43 g
Protein 68 g136.2%
Vitamin A 15.2% Vitamin C 0.19%
Calcium 124.9% Iron 80.3%
*Based on a 2000 Calorie diet
Lightly butter twelve 3 by 1 1/4 inch (7 tablespoon) muffin cups.
Stir together the flour, cornmeal, sugar, baking powder and salt.
In another bowl combine the milk, oil, eggs and Tabasco.
Make a well in the center of the dry ingredients, add the milk mixture and stir just to combine.
Stir in the corn.
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.