Ingredients for Cheesy Mini Corn Muffins
- Plain Nonfat Yogurt
- Vegetable Oil
- Egg
- 1/4 cup granulated sugar
- Cream Style Corn
- Cheddar Cheese
- All Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Cornmeal
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How to Make Cheesy Mini Corn Muffins
- Preheat oven to 325°F (160°C). Line a mini muffin tin with paper liners or lightly grease it.
- In a large mixing bowl, whisk together 1/2 cup plain yogurt and 1/4 cup vegetable oil.
- Add 2 large eggs and 1/4 cup granulated sugar. Whisk until well combined.
- In a separate bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornmeal, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Stir in 1 cup frozen corn (thawed) and 1 cup shredded cheddar cheese.
- Fill each mini muffin cup about 2/3 full.
- Bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
14g
Fat
4g
Carbs
3g
