Makes 18-20 muffins and takes about 18-20 minutes to bake
Preheat oven to 350°F. Grease or paper-line 18 to 20 muffin cups.
Combine flour, sugar, corn meal, baking powder and salt in medium bowl. Combine milk, eggs, vegetable oil and butter in small bowl; mix well. Add to flour mixture; stir just until blended. Pour into prepared muffin cups filling 2/3 full.
Bake for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool slightly. Serve warm.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (61g) | ||
Recipe Makes: 18 Servings | ||
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Calories: 91 | ||
Calories from Fat: 27 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3g | 4 % | |
Saturated Fat 1.7g | 9 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 7.8mg | 2 % | |
Sodium 181.3mg | 6 % | |
Potassium 96.8mg | 3 % | |
Total Carbohydrate 13g | 4 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 12.3g | ||
Protein 2.9g | 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: 91
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