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Cornmeal Muffins Recipe
Cornmeal Muffins Recipe photo by Taste of Home

Cornmeal Muffins Recipe

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Corn bread is very popular in this part of the country as a complement to soup. These muffins are really easy to make and have good texture and flavor!
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings

Ingredients

  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1 cup yellow cornmeal
  • 1/3 cup sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup cream-style corn
  • 1/2 cup mayonnaise
  • 3 tablespoons vegetable oil
  • 1 egg
  • 2 tablespoons finely chopped onion

Nutritional Facts

Diabetic Exchanges: One muffin (prepared with light mayonnaise and egg substitute) equals 1-1/2 starch, 1-1/2 fat; also, 189 calories, 434 mg sodium, 2 mg cholesterol, 29 gm carbohydrates, 3 gm protein, 7 gm fat.

Directions

  1. In a small bowl, combine the dry ingredients. Make a well in the center. Add the remaining ingredients; stir just until blended. Spoon into greased muffin cups.
  2. Bake at 400° for 20 minutes or until a toothpick comes out clean. Remove to a wire rack; serve warm. Yield: 1 dozen.
Originally published as Cornmeal Muffins in Country October/November 1991, p49

Nutritional Facts

Diabetic Exchanges: One muffin (prepared with light mayonnaise and egg substitute) equals 1-1/2 starch, 1-1/2 fat; also, 189 calories, 434 mg sodium, 2 mg cholesterol, 29 gm carbohydrates, 3 gm protein, 7 gm fat.

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