Corny Olive Muffins

Serves: 5
Total Calories: 276
Yield: 12 muffins


1 cup nondairy milk
2 tablespoons canola oil
2 tablespoons liquid sweetener
1 cup corn (canned, drained, or frozen, briefly cooked)
36 chopped stuffed green olives (1/2 cup)
1 cup flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon cumin


Preheat the oven to 350°F.

In a medium mixing bowl, stir together the nondairy milk, oil, liquid sweetener, corn, and olives.

Sift the dry ingredients into the liquid ingredients. Stir until blended and spoon into muffin tins. Bake for 18 minutes.

Test to see if the muffins are done by inserting a toothpick in the middle of a muffin. If the toothpick comes out clean, the muffins are done.

Nutritional Facts:

Serves: 5
Total Calories: 276
Calories from Fat: 61

This Corny Olive Muffins recipe is from the Soup's On! Cookbook. Download this Cookbook today.

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