Yep ... matter of fact, made some tonight to go with our stew dinner. It's from the "Crazy Plates" cookbook...
1 cup all-purpose flour
1 cup yellow cornmeal
2 Tbsp sugar
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 can (14 oz) cream style corn
1/2 cup buttermilk, OR
(skim milk + 1Tbsp vinegar/lemon juice=1/2 cup total)
1 egg
2 Tbsp butter or margarine, melted
1 can (4-1/2 oz) diced green chilies, OR
(substitute 2 Tbsp honey)
- Preheat oven 375'
- Spray 12 cup muffin tin w. non-stick spray
- In large bowl, combine flour, cornmeal, sugar, b/pwder, b/soda, salt. Set aside
- In medium bowl, whisk together corn, buttermilk, egg, melted butter and diced green chilies (or honey).
- Add wet ingredients to dry. Stir just until dry ingredients are moistened.
- Divide batter among 12 muffin cups. Bake for 20 minutes or until toothpick comes out clean - careful not to overbake.
- Remove muffins from tin & cool slightly on a wire rack.
- Best served warm.
= 3pts/muffin (147 cal, 3g fat, 1.3g fiber)
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