Cornbread Muffins I
Try this Cornbread Muffins I recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
contains honey
pescatarian
- 2 eggs
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup butter softened
- 1/2 cup milk
- 2/3 cup white sugar
- 1 1/2 cups all-purpose flour
- 1/4 cup honey
- 3/4 cup cornmeal
- 3/4 cup frozen corn kernels thawed
- Carbohydrate 36.0971750557907 g
- Cholesterol 22.2881944622042 mg
- Fat 8.92681834167025 g
- Fiber 1.63017364074756 g
- Protein 4.14052986647267 g
- Saturated Fat 5.28049194890532 g
- Serving Size 1 1 Serving (92g)
- Sodium 287.225389198187 mg
- Sugar 34.4670014150431 g
- Trans Fat 0.711206806302894 g
- Calories 236 calories
Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups. In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend thoroughly. Stir in milk and corn. Pour or spoon batter into prepared muffin cups. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.
