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Confetti Corn Muffins

 Confetti Corn Muffins
Green pepper and shredded carrot add color to these homemade corn muffins from Dolores Hurtt of Florence, Montana. "They are a nice change from sweeter muffins and very good to serve with soup and salad," she says.
12 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1-1/4 cups all-purpose flour
  • 3/4 cup cornmeal
  • 2 tablespoons sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 egg
  • 1 cup milk
  • 1/4 cup butter, melted
  • 1 medium carrot, shredded
  • 1/3 cup chopped green pepper

Directions

  • In a large bowl, combine flour, cornmeal, sugar, baking powder and
  • salt. In another bowl, combine egg, milk and butter; stir into dry
  • ingredients just until moistened. Fold in carrot and green pepper.
  • Fill greased or paper-lined muffin cups two-thirds full. Bake at
  • 425° for 14-18 minutes or until a toothpick comes out clean.
  • Cool for 5 minutes before removing from pan to a wire rack. Serve
  • warm. Yield: 1 dozen.
Nutritional Facts: One muffin (prepared with fat-free milk) equals 139 calories, 5 g fat (3 g saturated fat), 28 mg cholesterol, 312 mg sodium, 21 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch.