SUNNY CORN BREAD MUFFINS

Sunny Corn Bread Muffins image

Corn kernels add sunny taste and texture to these moist muffins, a great accompaniment to our summer barbecue. They're especially good warm, so if I bake them ahead, I warm them on the grill or in the microwave before serving. -Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Time 30m

Yield 8 muffins.

Number Of Ingredients 9

Ingredients

3/4 cup all-purpose flour
3/4 cup yellow cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon salt
1 large egg
2/3 cup buttermilk
3 tablespoons canola oil
1 cup whole kernel corn

Steps:

In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In a small bowl, whisk the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in corn. , Fill greased muffin cups three-fourths full. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 187 calories, Fat 6g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 460mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein.