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

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Judy's Kitchen's Note:

    Adapted from Austin American Statesman, still could use some tweaking, but the concept is sound. If you try it and make changes that make it better please post it. The recipe called for skim milk instead of the soy powder and water, but DH requires a non dairy diet.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375°F.
    2. 2
      Stir dry ingredients into mixing bowl, set aside.
    3. 3
      Combine sweet corn, water, eggs.
    4. 4
      Stir wet ingredients into cornmeal mixture.
    5. 5
      Put a few drops of canola oil into each muffin cup and heat in the oven for 3 minutes.
    6. 6
      Spoon an equal amount of the muffin mixture into each cup.
    7. 7
      Bake for 25 minutes or until the edges and top of muffins are just starting to turn brown.
    8. 8
      Allow muffins to cool for a few minutes before removing from pan.

    Ratings & Reviews:

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    Nutritional Facts for Cream Corn Corn Muffins

    Serving Size: 1 (51 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 108.9
     
    Calories from Fat 23
    21%
    Total Fat 2.6 g
    4%
    Saturated Fat 0.4 g
    2%
    Cholesterol 35.2 mg
    11%
    Sodium 212.1 mg
    8%
    Total Carbohydrate 19.2 g
    6%
    Dietary Fiber 2.2 g
    8%
    Sugars 0.9 g
    3%
    Protein 3.5 g
    7%

    The following items or measurements are not included:

    soy powder

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