Easy Corn Muffins Recipe

Name: Easy Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. yellow corn meal; 1 c. all-purpose flour; 1 Tbsp. baking powder; 1 Tbsp. sugar; 1/2 tsp. salt; 1 c. buttermilk; 1 egg, slightly beaten; 1/4 c. vegetable oil; 1/2 c. whole kernel corn; 2 Tbsp. diced red bell pepper

Servings: persons

1 c. yellow corn meal
1 c. all-purpose flour
1 Tbsp. baking powder
1 Tbsp. sugar
1/2 tsp. salt
1 c. buttermilk
1 egg, slightly beaten
1/4 c. vegetable oil
1/2 c. whole kernel corn
2 Tbsp. diced red bell pepper

1
Heat oven to 425u00b0.
2
Grease bottoms only of 12 medium muffin cups or line with paper baking cups.
3
Combine corn meal, flour, baking powder, sugar and salt.
4
Stir in milk, egg and vegetable oil.
5
Mix until just moistened.
6
Stir in corn and red pepper. Fill muffin cups about 3/4 full.
7
Bake for 20 to 25 minutes. Immediately remove from pan.
8
Yields 12 muffins.

915

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 c. yellow corn meal, 1 c. all-purpose flour, 1 Tbsp. baking powder, 1 Tbsp. sugar, and more.

Yes, Easy Corn Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Easy Corn Muffins

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