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Ingredientes
- 1 (8 1/2 ounce) pkg. corn muffin mix
- 1 egg
- 1/3 c. lowfat milk
- 1/2 c. whole kernel corn (liquid removed)
- 1/4 c. lowfat sour cream
Direcciones
- Put together muffin mix, egg and lowfat milk; stir just till blended (batter will be slightly lumpy). Fill greased muffin tins 2/3 full. Put together corn and lowfat sour cream. Spoon 1 tsp mix in the center of batter in each cup. Bake at 400 degrees for 15-20 min. Yield: 8 muffins.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 4 servings | |
| Calories 256 | |
| Calories from Fat 93 | 36% |
| Total Fat 10.36g | 13% |
| Saturated Fat 3.82g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 515mg | 21% |
| Potassium 178mg | 5% |
| Total Carbs 33.74g | 9% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.07g | 1% |
| Protein 7.19g | 12% |
