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RECIPE
10 INGREDIENTS6 STEPS30MIN

Cornbread Muffins

4.0
2 Ratings

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Wok & Skillet

I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
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These corn bread muffins go really well with just about anything. My favorite way to enjoy this is with BBQ. I made these on Christmas morning and we had these for breakfast. Serve with butter and honey. Yum!
30MIN
Total Time

Wok & Skillet

I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
GO TO BLOG

Ingredients

US / METRIC
Servings:
8
Serves 8
1 cup
Cornmeal
or use yellow
1 Tbsp
Baking Powder
1/2 cup
1 dash
1 cup
1/2 stick
Butter , melted
1/4 cup
1 2/3 cups

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Nutrition Per Serving

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CALORIES
288
FAT
8.4 g
PROTEIN
6.1 g
CARBS
48.6 g

Cooking Instructions

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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
In a large bowl, mix dry ingredients: All-Purpose Flour (1 cup), Cornmeal (1 cup), Baking Powder (1 tablespoon), Caster Sugar (1/2 cup), and Salt (1 dash).
Step 3
In a separate bowl, mix the wet ingredients: Milk (1 cup), Egg (2), Butter (1/2 stick), Honey (1/4 cup) and Whole Kernel Corn (8.5 ounce).
Step 4
Add wet ingredients to the dry ingredients bowl and stir till well combined.
Step 5
Place cupcake liners into cupcake pan. Fill each cupcake liner till about three quarters full.
Step 6
Bake for 15 minutes. Top of the muffins should be slightly golden brown. Enjoy!

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Nutrition Per Serving
Calories
288
% Daily Value*
Fat
8.4 g
11%
Saturated Fat
4.4 g
22%
Trans Fat
0.0 g
--
Cholesterol
63.7 mg
21%
Carbohydrates
48.6 g
18%
Fiber
2.0 g
7%
Sugars
23.3 g
--
Protein
6.1 g
12%
Sodium
266.1 mg
12%
Vitamin D
0.2 µg
1%
Calcium
102.4 mg
8%
Iron
1.5 mg
8%
Potassium
119.6 mg
3%
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