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The Gaint's Corn Muffins |
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Serves: 6 Print this RecipeServing Size: 1 muffin Irene McEwen - West Lafayette, Indiana Bake-Off Contest 33, 1988 These are picture-perfect, moist, tender muffins that are chock-full of healthful ingredients. Treat yourself to one of these giant-sized beauties made in custard cups. MUFFINS 1 cup cornmeal 1/2 cup all-purpose flour 1/2 cup whole wheat flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon nutmeg 1 cup plain yogurt or buttermilk 1/4 cup margarine or butter, melted 3 tablespoons honey 1 egg 1 green onions, sliced 1 (11-ounce) can vacuum-packed whole kernel corn with red and green peppers, drained TOPPINGS 1 tablespoon all-purpose flour 1 tablespoon cornmeal 2 teaspoons sugar Dash salt 4 teaspoons margarine or butter Heat oven to 400°F. Grease bottoms only of six 6-oz. custard cups; place custard cups on 15 x 10 x 1-inch baking pan. In large bowl, combine 1 cup cornmeal, 1/2 cup all-purpose flour, whole wheat flour, baking powder, baking soda, 1/2 teaspoon salt and nutmeg; blend well. In medium bowl, combine yogurt, 1/4 cup margarine, honey, egg, green onion and corn; mix well. Add to dry ingredients; stir just until dry ingredients are moistened. Spoon batter evenly into greased custard cups. (Cups will be full.) In small bowl, combine all topping ingredients; mix well. Crumble evenly over muffins. Bake at 400°F. for 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool 1 minute; remove from custard cups. Serve warm. Yield: 6 servings (1 muffin per serving) HIGH ALTITUDE - Above 3,500 feet: No change. Nutrition Per Serving (1 muffin): Calories 380; Protein 9g; Carbohydrate 56g; Fat 13g; Sodium 760mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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