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Sunny Corn Bread Muffins Recipe

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Corn kernels add sunny taste and texture to these moist muffins, a great accompaniment to our summer barbecue. They’re especially good warm, so if I bake them ahead, I warm them on the grill or in the microwave before serving. —Nancy Zimmerman, Cape May Court House, New Jersey

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Diabetic Friendly

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Sunny Corn Bread Muffins Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

10 20 30

Ingredients

3/4 cup all-purpose flour
3/4 cup yellow cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon salt
1 egg
2/3 cup buttermilk
3 tablespoons canola oil
1 cup whole kernel corn

Directions

In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In a small bowl, whisk the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in corn.
Fill greased muffin cups three-fourths full. Bake at 400° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 8 muffins.

Nutritional Facts 1 muffin equals 187 calories, 6 g fat (1 g saturated fat), 27 mg cholesterol, 460 mg sodium, 27 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Sunny Corn Bread Muffins in Taste of Home June/July 2006, p33

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Reviews for Sunny Corn Bread Muffins (3)

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Sunny Corn Bread Muffins

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Reviewed on Apr. 24, 2009 by springleaf

I use a whole can of cream corn instead of just 1 c. and it helps them to be sweeter. I also use canola oil instead of vegetable oil. My family loves them this way.