Powter very corny corn muffins

12 servings

Ingredients

Quantity Ingredient
1 cup Unbleached flour
1 cup Yellow cornmeal
4 teaspoons Baking powder
½ teaspoon Salt
¼ cup Sugar
1 large Whole egg
2 Egg whites
1¼ cup 1% milk
2 tablespoons Canola oil
1 cup Canned cream corn

Directions

Preheat oven to 425.

In a bowl, combine dry ingredients. In another bowl, combine egg, egg whites, milk, oil, and corn. Stir wet ingredients into dry until they are just moist. Do not overmix. Lightly grease a muffin tin or use 12 paper muffin cups or use a nonstick muffin tin. Spoon mixture into cups.

Bake in oven 20-25 mins, until muffins are golden brown.

18% cals from fat.

My note: Made these with chili (or bean stew if Wes is reading, since there was no meat). Spooned it right on the muffin instead of using margerine. It was great! Kids wolfed em too! From Food by Susan Powter Posted by Lisa Greenwood Submitted By LISA GREENWOOD On 07-18-95

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