** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In a small bowl stir together flour, 3 T yellow cornmeal, sugar, baking powder and salt. Make a well in the center of the dry ingredients.
2. Stir together beaten egg yolk, milk and cooking oil.
3. Add all at once to the dry ingredients, stirring just till moistened.
4. Line two 6-ounce custard cups with paper baking cups. Fill cups 2/3rds full. Sprinkle a little additional cornmeal atop muffins.
5. Micro-cook, uncovered, on 100% power about 45 seconds or till done, rearranging once. (When done, the surface may appear moist but a wooden pick inserted near the center should come out clean.)
Comments on Corn Muffins Recipe:
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Posted by a Visitor - January 23, 2010
think 3 tbls of flour might be wrong-cnat see how this would make 8 servings so wiouldnt even try this recipe
Dietary Notes:
This recipe is very low-sodium with 49.75mg per serving, low-fat with 1g per serving and low-saturated fat with 0.38g per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Milk, Gluten, Corn, Natural Sweeteners, Wheat allergies.
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