Mini Corn and Feta Muffins

Mini Corn and Feta Muffins
Makes 10 servings (1 serving: 2 muffins)


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1/2 cup all-purpose flour
1/2 cup cornmeal
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground pepper
1/3 cup buttermilk
2 tablespoons melted butter
1 large egg white
1/3 cup crumbled feta cheese
1/2 cup thawed corn kernels
Cooking spray


prep: 5 Minutes
cook: 15 Minutes
total: 20 Minutes

1. Preheat oven to 425°.

2. Whisk together flour, cornmeal, sugar, baking powder, salt, and pepper in a medium bowl; make a well in center of mixture. Combine buttermilk, butter, and egg white in a small bowl; add to flour mixture, stirring until just moist. Fold in feta and corn.

3. Coat a 20-cup mini muffin pan with cooking spray. Spoon batter into prepared pan; bake

for 10-12 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack. Serve warm.

Created date

December 2011

Nutritional Information

Calories 107
Fat 4 g
Satfat 2.4 g
Monofat 1.2 g
Polyfat 0.3 g
Cholesterol 11 mg
Protein 3 g
Carbohydrate 15 g
Sugars 2 g
Fiber 1 g
Sodium 178 mg