BIG-BATCH CORN MUFFINS

Big-Batch Corn Muffins image

Here's the crowd-size version of muffins for your next chili gathering. You'll get 32 muffins laden with cornmeal and whole kernel corn.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 30m

Yield 32

Number Of Ingredients 9

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Ingredients

2 cups cornmeal
2 cups Gold Medal™ all-purpose flour
1/4 cup sugar
2 cups milk
1/2 cup vegetable oil
2 tablespoons baking powder
1/2 teaspoon salt
4 eggs
2 cups frozen corn, thawed, drained

Steps:

Heat oven to 425°F. Grease bottoms only of 32 regular-size muffin cups, or place paper baking cup in each muffin cup.
Stir all ingredients except corn in large bowl about 20 seconds or until dry ingredients are moistened. Beat vigorously 1 minute. Stir in corn.
Fill muffin cups two-thirds full. Bake about 15 minutes or until golden brown. Immediately remove from pan.

Nutrition Facts : Calories 120, Carbohydrate 17 g, Cholesterol 25 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 muffin, Sodium 150 mg