Southern Corn Fritter Microwave Muffins Recipe
Ingredients
| Flour | 3⁄4 Cup (12 tbs) | |
| Sugar | 2 Tablespoon | |
| Baking powder | 3⁄4 Teaspoon | |
| Soda | 1⁄4 Teaspoon | |
| Butter flavored salt | 1⁄8 Teaspoon | |
| Egg | 1 | |
| Buttermilk | 1⁄3 Cup (5.33 tbs) | |
| Cooking oil | 3 Tablespoon | |
| Canned corn | 2⁄3 Cup (10.67 tbs), drained | |
| Breadcrumbs | 1⁄2 Cup (8 tbs) | |
| Paprika | To Taste |
Nutrition Facts
Serving size
Calories 189 Calories from Fat 78
% Daily Value*
Total Fat 9 g13.6%
Saturated Fat 1.4 g6.9%
Trans Fat 0 g
Cholesterol 35.2 mg11.7%
Sodium 232.4 mg9.7%
Total Carbohydrates 23 g7.8%
Dietary Fiber 0.81 g3.2%
Sugars 6.4 g
Protein 4 g7.9%
Vitamin A 2.6% Vitamin C 0.2%
Calcium 5.9% Iron 6.3%
*Based on a 2000 Calorie diet
Directions
In another bowl, whisk egg, buttermilk and oil.
Quickly add to dry ingredients.
Fold in corn.
Spoon batter into paper-lined microwave muffin pan, filling two-thirds full.
Top with breadcrumbs and sprinkle with paprika.
Bake on high for 21/2 to 4 minutes, stopping oven and rotating pan every minute until done.
Gently remove muffins from pan and cool for five minutes on wire rack.
Bake on high 2 1/2 to 4 minutes
Chef
