Corn Muffins

September 15, 2013

Fall is in the air! It's about time to start cooking those wonderful fall meals...chili, beef stew, chicken and dumplings... and these corn muffins are a perfect addition to any of these meals and more! Hope you ENJOY!

1 Cup Cornmeal
3 tsp. Baking Powder
1 1/4 tsp. Salt
2 Eggs
1/2 Cup Canola Oil
1 8oz can of Cream Corn
1 Cup of Sour Cream (I use light)
Muffin tin (for 12 muffins)

Lightly grease 12 muffin tins with oil. Turn oven on to 400 and while oven is preheating place muffin tins in oven so that muffin tins are hot when you pour mix into them. Sift together the Cornmeal, Baking Powder and Salt. In a separate bowl mix together Eggs, Oil and Cream Corn. Gradually add dry ingredients to the wet ingredients and mix until blended. Now add Sour Cream and mix until blended. Carefully take muffin tin out of oven and fill each one about 3/4 full. Place tin back in oven and cook for about 17 minutes (or until toothpick comes out clean) ENJOY!

Nutritions

Calories
177

Sodium
274mg
11% DV

Fat
12g
18% DV

Protein
1g
3% DV

Carbs
9g
3% DV

Fiber
1.0g
4% DV