RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1852
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| Recipe Name: |
Corn Muffins |
| Source: |
Unknown |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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| Course: |
Breads |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
Southern |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
12 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
12 |
| Cooking Time: |
25.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
425 |
Approx. Cost/Serving: |
$10.00
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Cup milk, whole
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Directions:
Sift flour then measure; add baking powder, salt and sugar, then sift again. Add cornmeal and mix well.
Combine eggs, milk, and melted butter; add to the flour mixture, blending just until ingredients are moist. Bake in greased muffin cups at 425 degrees for about 25 minutes. |
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| Nutrition per Serving: |
| Calories: |
160 |
Total Carbs: |
23.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
37.2 |
Fat: |
5.5 |
Protein: |
3.98 |
| Fiber: |
0.38 |
Sodium: |
167.35 |
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