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Double Corn Muffins Recipe |
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When corn is in season, peel an ear, cut off one end, stand it up over a place, and --carefully! -- slice off the kernels with a sharp knife. If fresh corn is out of season, frozen works fine. Just thaw it first.
Ingredients: 1 1/2 cups yellow cornmeal 1/2 cup all-purpose flour 1 tablespoon sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 cup nonfat buttermilk 1/2 cup evaporated skim milk 1/4 cup egg substitute (or 1 large egg, beaten) 3 tablespoons stick margarine (or butter), melted 1 cup corn kernels, fresh or frozen, thawed vegetable cooking spray
Method: Preheat oven to 400o. Combine cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl; mix well. Process buttermilk, evaporated skim milk, egg substitute, and margarine in an electric blender until combined; add corn and pulse until corn mixture is coarsely pureed.
Coat a muffin pan with cooking spray; divide batter evenly among cups. Bake for 20 to 25 minutes or until a wooden pick inserted in centers comes out clean. Cool in pan on a wire rack 5 minutes; remove from pan and serve warm.
Note: To make cornbread, pour batter into a 9-inch square baking pan coated with cooking spray. Bake at 400o for 18 to 20 minutes or until a wooden pick inserted in center comes out clean.
Per serving : 135 calories, 4 g protein, 4 g fat, 270 mg Sodium, 22 g carbohydrates. |
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