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Roasted Corn Muffins

Total Time

Prep/Total Time: 30 min.

Makes

6 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

Ingredients

  • 1/4 cup butter, softened
  • 1/3 cup sugar
  • 1 egg
  • 2 tablespoons honey
  • 1/4 teaspoon salt
  • 3/4 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/4 teaspoon baking powder
  • 1/4 cup milk
  • 1/2 cup frozen corn

Directions

  1. In a small bowl, cream the butter and sugar. Beat in the egg, honey and salt.
  2. Combine the flour, cornmeal and baking powder; add to the creamed mixture alternately with the milk. Fold in the frozen corn.
  3. 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.

Nutrition Facts

1 each: 261 calories, 9g fat (5g saturated fat), 57mg cholesterol, 209mg sodium, 41g carbohydrate (17g sugars, 2g fiber), 4g protein.

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