Nutrition Facts

  • One serving:
  • 1 muffin
  • Calories:
  • 142
  • Fat:
  • 3 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 18 mg
  • Sodium:
  • 340 mg
  • Carbohydrate:
  • 25 g
  • Fiber:
  • 2 g
  • Protein:
  • 3 g


Sweet Potato Muffins

Minced gingerroot and dried orange peel enhance the taste of these spiced muffins. I especially love the whipped... View this recipe »


 

Storing Muffins

I’ve found that the plastic vegetable storage bags with tiny holes are perfect for storing fresh-baked muffins.... Read more »


No-Stick Muffin Liners

When baking muffins or cupcakes in paper liners, I spray them with nonstick cooking spray. The liner peels off... Read more »

Golden Corn Muffins

Taste of Home's Holiday & Celebrations Cookbook
Try a FREE ISSUE of Taste of Home!

When I was little, my grandmother made corn bread in a cast-iron skillet in a wood-burning oven. This recipe is the closest I've come to being as good as hers.

SERVINGS: 12

CATEGORY: Low Fat

METHOD: Baked

TIME: Prep/Total Time: 30 min.

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 egg
  • 3/4 cup cubed butternut squash, cooked and mashed
  • 3/4 cup buttermilk
  • 2 tablespoons vegetable oil
  • 1/2 cup frozen corn, thawed

Directions:

In a large bowl, combine the flour, cornmeal, brown sugar, baking powder, salt and baking soda. Combine the egg, squash, buttermilk and oil; stir into the dry ingredients just until blended. Fold in corn.
    Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 12-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.


Post a Comment

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer

FREE Light Dessert Newsletter

Get deceptively delicious light dessert recipes emailed to you weekly.