Zutaten für Sunny Cornbread Muffins
- 1 ½ cups all-purpose flour
- Yellow Cornmeal
- ¾ cup granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 large egg
- 1 cup buttermilk
- Canola Oil
- Whole Kernel Corn
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Zubereitung von Sunny Cornbread Muffins
- Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ cup cornmeal, ¾ cup granulated sugar, 4 teaspoons baking powder, and 1 teaspoon salt.
- In a separate medium bowl, whisk together 1 large egg, 1 cup buttermilk, and ¼ cup vegetable oil.
- Gently pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fold in 1 cup of fresh or frozen corn kernels.
- Fill each greased muffin cup about ¾ full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Serve warm and enjoy! These muffins are delicious on their own or with butter, honey, or your favorite toppings.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
19g
Fat
3g
Carbs
8g
