Corn Muffins With Fresh Corn

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Ready in: 45 minutes
Servings: 12
Vegetarian

Ingredients

  • 2 cups Self Rising Flour
    Baking
  • 1 teaspoon Salt
    Spices and Seasonings
  • 1 teaspoon Garlic Powder
    Spices and Seasonings
  • 2 tablespoons Chopped Fresh Sage
    Produce
  • 1 cup Grated Mozzarella
    Cheese
  • 1/2 cup Grated Cheddar
    Cheese
  • 2 ears Fresh Corn Removed From Cob
    Produce
  • 1/4 cup (½ Stick) Butter
    Milk, Eggs, Other Dairy
  • 1 cup Buttermilk
    Milk, Eggs, Other Dairy
  • 2 Eggs
    Milk, Eggs, Other Dairy

Steps

  • In a large mixing bowl combine Flour, salt, garlic powder, sage, mozzarella, cheddar and corn and mix well with wooden spoon.
  • In a small mixing bowl melt butter in microwave then add buttermilk and eggs and beat with a whisk until well mixed.
  • Pour the liquid into the dry ingredients and stir 15-18 times JUST until ingredients are moistened. Do not over mix.
  • Use an ice cream scoop to measure out and fill the muffin tins (which you should coat with non stick spray) full.
  • Bake in a pre heated 400 degree oven for 25 minutes.

Nutrition

  • Calories: 194.16  cal  (9.71%)
  • Fat: 9.44  g  (14.53%)
  • Saturated Fat: 5.39  g  (33.67%)
  • Carbohydrates: 19.56  g  (6.52%)
  • Sugar: 2.14  g  (2.37%)
  • Cholesterol: 51.96  mg  (17.32%)
  • Sodium: 349.59  mg  (15.2%)
  • Protein: 7.91  g  (15.83%)
  • Copper: 3.09  mg  (154.58%)
  • Selenium: 13.7  µg  (19.57%)
  • Manganese: 0.3  mg  (14.9%)
  • Phosphorus: 124.76  mg  (12.48%)
  • Calcium: 119.62  mg  (11.96%)
  • Vitamin B2: 0.14  mg  (8.0%)
  • Vitamin B12: 0.42  µg  (6.95%)
  • Vitamin A: 329.52  IU  (6.59%)
  • Zinc: 0.87  mg  (5.78%)
  • Folate: 19.38  µg  (4.85%)
  • Magnesium: 18.82  mg  (4.7%)
  • Vitamin B5: 0.43  mg  (4.27%)
  • Vitamin B1: 0.06  mg  (4.04%)
  • Vitamin D: 0.54  µg  (3.62%)
  • Fiber: 0.89  g  (3.58%)
  • Potassium: 118.58  mg  (3.39%)
  • Iron: 0.6  mg  (3.34%)
  • Vitamin B6: 0.05  mg  (2.63%)
  • Vitamin B3: 0.51  mg  (2.57%)
  • Vitamin E: 0.33  mg  (2.18%)
  • Vitamin C: 1.02  mg  (1.24%)

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