Try this Double-Corn Muffins recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 425F. Grease 12 muffin-pan cups. In large bowl, combine flour, cornmeal, sugar, baking powder, salt, and red pepper. In medium bowl, whisk together milk, butter, and egg. Stir into dry ingredients just until combined. Stir in corn. Spoon into prepared pans. Bake 20 minutes. Unmold and serve warm. Yield: 1 dozen Per muffin: Cal 175 / Fat 6g (Sat 3g) / Chol 33mg / Sodium 318mg / Carb 27 g / Prot 4g Note: Can also add 1 can chopped chiles, drained, or a chopped jalapeno or two. Recipe By : magazine clipping File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (47g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 144 | ||
Calories from Fat: 8 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 18mg | 6 % | |
Sodium 232mg | 8 % | |
Potassium 50.1mg | 1 % | |
Total Carbohydrate 31.4g | 9 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 30.6g | ||
Protein 2.7g | 4 % | |
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: 144
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