Corn Muffins

Yield: 6 muffins (serving size: 1 muffin)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 122
  • Calories from fat: 0.0%
  • Fat: 3.8g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1.3g
  • Protein: 3.7g
  • Carbohydrate: 19.8g
  • Fiber: 1.7g
  • Cholesterol: 30mg
  • Iron: 0.9mg
  • Sodium: 310mg
  • Calcium: 57mg

Ingredients

  • 1 cup self-rising white cornmeal mix (such as White Lily)
  • 1/2 cup plain nonfat yogurt
  • 1 large egg
  • 1 tablespoon canola oil
  • 1/2 cup frozen whole-kernel corn
  • Cooking spray

Preparation

  1. 1. Preheat oven to 425°.
  2. 2. Place 6 muffin cups in oven while it preheats. Place cornmeal mix in a medium bowl, and make a well in center. Combine yogurt, egg, and oil in a bowl, stirring well with a whisk; stir in corn. Add yogurt mixture to cornmeal mix, stirring just until moist.
  3. 3. Remove muffin cups from oven; coat with cooking spray. Spoon batter evenly into cups. Coat batter with cooking spray. Bake at 425° for 15 minutes or until lightly browned.
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