Try this Dorie Greenspan’s Corniest Corn Muffins recipe, or contribute your own.
Suggest a better descriptionCenter a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg, if you’re using it. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter, oil, egg and yolk together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough – the batter will be lumpy, and that’s just the way it should be. Stir in the corn kernels. Divide the batter evenly among the muffin cups.
Bake for 15 to 18 minutes (12 minutes for minis), or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.
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Serving Size: 1 Serving (94g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 329 | ||
Calories from Fat: 226 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.1g | 33 % | |
Saturated Fat 4.5g | 22 % | |
Monounsaturated Fat 13g | ||
Polyunsanturated Fat 6.2g | ||
Cholesterol 46.4mg | 14 % | |
Sodium 136.4mg | 5 % | |
Potassium 109.9mg | 3 % | |
Total Carbohydrate 23g | 7 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 21.8g | ||
Protein 4.1g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 329
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