Louisiana Corn Muffins |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 12 each | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 cup all-purpose flour | 1 cup yellow cornmeal | 2 tablesspoons sugar |
| 2-1/2 teaspoons baking powder | 1/2 teaspoon salt | 1 cup milk |
| 1/2 cup vegetable oil | 2 eggs, slightly beaten | 1/2 teaspoon Tabasco Sauce |
| 1 can (8-3/4 ounces) whole kernel corn, drained or 1 cup fresh or thawed frozen corn kernels | ||
| 1 | In large bowl, combine flour, cornmeal, sugar, baking powder and salt. Make well in center. In medium bowl, combine milk, oil, eggs and Tabasco sauce. Add milk mixture to flour mixture, stirring just until moistened. Fold in corn. |
| 2 | Place 6 paper muffin cups in microwavable muffin pan or 6-ounce microwavable custard cups. Spoon about 1/3 cup batter into each cup. Microwave at high (100%) 4 to 5-1/2 minutes or until wooden pick inserted in center comes out clean. Rotate muffin pan 1/2 turn or rearrange custard cups once halfway through cooking. Let stand 5 minutes; remove from pan. Repeat procedure with remaining batter. Serve warm. |