Corn Muffins

Corn Muffins
Servings: 12 Yield: 12 muffins Prep 15 mins Bake 400°F 25 mins

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup buttermilk
  • 2 egg whites
  • 2 tablespoons canola oil
  • 1 cup frozen corn kernels, thawed

Make It

1. Heat oven to 400 degrees F. Coat 12 standard-size muffin-pan cups with nonstick cooking spray.

2. Mix flour, cornmeal, sugar, baking powder, baking soda and salt in bowl.

3. Mix buttermilk, egg whites and oil in bowl. Stir buttermilk mixture into flour mixture until just evenly moistened. Fold in corn. Spoon batter into prepared cups, dividing equally.

4. Bake in 400 degrees F oven for 25 minutes or until wooden pick inserted in centers comes out clean. Remove muffins from pans to wire rack to cool.