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Roasted Corn Muffins

 Roasted Corn Muffins
I have never gone back to my old corn bread recipe after finding this one. Adding corn to the batter gives it color and extra flavor. -Dorinda Bruce Bixby, Oklahoma
6 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1/4 cup butter, softened
  • 1/3 cup sugar
  • 1 egg
  • 2 tablespoons honey
  • 1/4 teaspoon salt
  • 3/4 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 cup yellow cornmeal
  • 1/4 teaspoon baking powder
  • 1/4 cup milk
  • 1/2 cup frozen corn

Directions

  • In a small bowl, cream the butter and sugar. Beat in the egg, honey
  • and salt.
  • Combine the flour, cornmeal and baking powder; add to the creamed
  • mixture alternately with the milk. Fold in the frozen corn.
  • Fill greased or paper-lined muffin cups two-thirds full. Bake at
  • 400° for 20-25 minutes or until a toothpick comes out clean.
  • Cool for 5 minutes before removing from pan to a wire rack. Serve
  • warm. Yield: 6 muffins.
Nutritional Facts: 1 serving (1 each) equals 261 calories, 9 g fat (5 g saturated fat), 57 mg cholesterol, 209 mg sodium,

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Roasted Corn Muffins (continued)

Nutritional Facts: 41 g carbohydrate, 2 g fiber, 4 g protein.