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    You are in: Home / Recipes / Corny Corn Muffins Recipe
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    Corny Corn Muffins

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Caryn Dalton's Note:

    I make these a lot during the winter when we tend to eat a lot of soups, chili's and stews. I used to use Jiffy mix as a base and then add corn and other ingredients, but this is just as easy, less expensive and results in very moist and yummy muffins or bread. Adopted from Betty Crocker's 1-2-3 Dinner with some changes. Don't forget to add the sugar, I left it once and the muffins were just not that good.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 400 degrees. Grease 8 medium muffin cups (18-20 minutes) or 16 mini muffins,which we prefer over the big muffins (12-15 minutes), or line with paper baking cups. Alternatively, we use a greased 9x6 glass dish for 35 minutes.
    2. 2
      Beat milk, oil and egg in medium bowl. Stir in remaining ingredients except corn just until flour is moistened (don't over mix). Fold in corn(s). TIP: If making muffins use either cream style or whole corn not both. If making in a 9x6 pan, use both for a moister bread.
    3. 3
      Divide batter evenly among muffin cups to 3/4 full.
    4. 4
      Bake using above recommended times, but a toothpick test works nicely with this. Keep in mind cream style corn makes it more moist -- when using this ingredient, you should have a few moist crumbs stuck to your toothpick, but not a big wet streak. During the last few minutes of baking, you can sprinkle cheddar cheese on and let it melt. Go easy, if at all with the cheese on the muffin pan because it's a pain to clean it off the pan if it sticks. I normally use the cheese when making chili too.

    Ratings & Reviews:

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    Nutritional Facts for Corny Corn Muffins

    Serving Size: 1 (73 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 189.9
     
    Calories from Fat 65
    34%
    Total Fat 7.3 g
    11%
    Saturated Fat 1.4 g
    7%
    Cholesterol 29.2 mg
    9%
    Sodium 317.9 mg
    13%
    Total Carbohydrate 28.0 g
    9%
    Dietary Fiber 1.8 g
    7%
    Sugars 4.0 g
    16%
    Protein 4.4 g
    8%

    The following items or measurements are not included:

    reduced-fat cheddar cheese

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