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Corn in the U.S.A.

Low-fat corn muffins to tickle your fancy.
Reprinted with permission from CRAZY PLATES by Janet & Greta Podleski (Perigee Books, 1999)

What you'll need

  • 1 cup all-purpose flour
    1 cup yellow cornmeal
    2 tbsp. sugar
    1 1/2 tsp. baking powder
    1/2 tsp. salt
    1 15-oz. can cream-style corn
    1/2 cup buttermilk
    1 egg
    2 tbsp. butter or margarine, melted
    1 4-oz. can diced green chilies

How to make it

  1. Preheat oven to 375 degrees. Spray a 12-cup muffin tin with non-stick spray and set aside.
    In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt. Set aside.
    In a medium bowl, whisk together corn, buttermilk, egg, melted butter and diced green chilis. Add wet ingredients to dry ingredients. Stir just until dry ingredients are moistened.
    Divide batter among 12 muffin cups. Bake for 20 minutes, or until a toothpick inserted in center of muffin comes out clean. Be careful not to overbake. Remove muffins from tin and cool slightly on a wire rack. Best served warm. Makes 12 muffins.

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