DOUBLE-CORN MUFFINS

Double-Corn Muffins image

Cornmeal muffins have a slight sweet taste that's enhanced with whole kernel corn. Delicious!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 30m

Yield 8

Number Of Ingredients 9

Previous Next

Ingredients

2/3 cup milk
3 tablespoons vegetable oil
1 egg
3/4 cup Gold Medal™ all-purpose flour
3/4 cup cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 can (7 oz) whole kernel corn, drained, or 1 cup frozen (thawed) whole kernel corn

Steps:

Heat oven to 400°F. Grease bottoms only of 8 regular-size muffin cups with shortening, or line with paper baking cups.
In medium bowl, beat milk, oil and egg with spoon. Stir in remaining ingredients except corn just until flour is moistened. Fold in corn. Divide batter evenly among muffin cups (about 3/4 full).
Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm or cool.

Nutrition Facts : Calories 180, Carbohydrate 26 g, Cholesterol 30 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 260 mg, Sugar 5 g, TransFat 0 g