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Ingredientes
- 1 lg. egg
- 1/2 c. lowfat milk
- 1/4 pound butter (1 stick), melted and cooled
- 1 (8 1/2 ounce.) can creamed corn
- 1 c. all-purpose flour
- 1 c. yellow cornmeal
- 1 tbsp. sugar
- 1 tbsp. baking pwdr
- 1 teaspoon salt
- 2 to 3 dashes Tabasco sauce
- 3 tbsp. diced green chilies, optional
Direcciones
- To make muffins, preheat oven to 425 degrees. Grease 36 - 1 1/2 inch miniature muffin tins. Whisk egg, lowfat milk, butter and corn in medium bowl. Stir in flour, cornmeal, sugar, baking pwdr, salt, Tabasco and chilies, if using. Batter will be lumpy. Spoon into muffin c., filling them almost to the top. Bake for 15 to 20 min or possibly till tops are golden brown and cake tester inserted in center comes out clean. Immediately remove from tins and cold to room temperature. Serve with Honey Butter.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 8 servings | |
| Calories 298 | |
| Calories from Fat 114 | 38% |
| Total Fat 13.03g | 16% |
| Saturated Fat 7.68g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 1036mg | 43% |
| Potassium 171mg | 5% |
| Total Carbs 41.22g | 11% |
| Dietary Fiber 2.0g | 7% |
| Sugars 4.87g | 3% |
| Protein 5.57g | 9% |
