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Cornbread Muffins

Nutrition Facts Canadian

1 Muffin 61g Total Servings: 18

% Daily Value Amount

% valeur quotidienne Teneur

Calories / Calories

140

Fat / Lipides

5 g

Saturated / Saturé

1 g

+ Trans / Trans

Cholesterol / Cholestérol

25mg

Sodium / Sodium

180mg

Carbohydrate / Glucides

20g

Fibre / Fibres

Sugars / Sucres

Protein / Protéines

Vitamin A / Vitamine A

Vitamin C / Vitamine C

Calcium / Calcium

Iron / Fer

Niacin / Niacine

Thiamine / Thiamine

Riboflavin / Riboflavine

Folate / Folate

* Based on a 2000 calorie diet

Nutrition Facts US

Per 1 Muffin 61g Total Servings: 18

Amount Per Serving

Calories

140

Calories from Fat

% Daily Value ^*

Total Fat

5 g

Saturated Fat

1 g

+ Trans

Cholesterol

25mg

Sodium

180mg

Total Carbohydrates

20g

Fiber

Sugars

Protein

Vitamin A 2%	•	Vitamin C 0%
Calcium 0%	•	Iron 2%
Thiamine 2%	•	Riboflavin 2%
Niacin 2%	•	Folate 2%

* Based on a 2000 calorie diet

Prep time

5 mins

Cook time

18 mins

Total time

23 mins

Ingredients

2 large eggs (112 g)

⅓ cup vegetable oil (71 g)

1½ cups water (375 g)

½ cup cream style corn (145 g)

1 cup Kinnikinnick Pancake and Waffle Mix (185 g)

1 cup cornmeal (172 g)

Directions

Preheat oven to 350°F (176°C). Lightly grease two muffin tins (24) and set aside (do not line).
In a small bowl, combine Kinnikinnick Pancake and Waffle Mix with cornmeal. Whisk until combined. Set aside.
In a medium bowl, whisk together eggs, water and oil.
Add creamed corn to liquid. Whisk until combined.
Slowly add dry mix to liquid mixture. Mix for 2 - 3 minutes until fully incorporated. Let mix sit for 5 minutes prior to scooping.
Drop batter into prepared muffin tins.
Bake in preheated oven for 16 - 18 minutes until edges are golden brown and muffin bounces back.
Remove from oven and cool on a wire rack.

Yields 18 Muffins

Tips & Variations

Like something with a little more heat than sweet , try our Jalapeno Cheddar Corn Bread recipe available on this website.