Skinnytaste · by Gina Homolka★ 5.0 (16)
Corn Muffins
NUTRITION · PER SERVING30M COOK
CAL 10%·PRO 9%
CARBS 35G67% OF CAL
2G FIBER0G ADDED0G INTRINSIC25G OTHER8G TOTAL SUGAR
FAT 6G25% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light and moist corn muffins studded with fresh corn kernels. A tender breakfast treat or side dish that goes with any meal.
sideamericanbaked good⚙️ food processor🥧 baking dish🔥 ovendairy freegluten freevegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 cup fresh corn kernels (from 2 medium ears)
- 1 cup coarse yellow cornmeal
- 1 cup all-purpose flour or gluten-free flour (such as Cup4Cup)
- 1/2 cup granulated sugar
- 3 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup unsweetened almond milk (or skim milk)
- 3 large eggs
- 3 tablespoons neutral oil (such as canola or grapeseed)
At a glance
PER SERVING · TIME 30M
CAL 10%·PRO 9%
CARBS 35G67% OF CAL
2G FIBER0G ADDED0G INTRINSIC25G OTHER8G TOTAL SUGAR
FAT 6G25% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 175mg
- Total sugar
- 8g
- Added sugar
- ≥8g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 130mg
- Calcium
- 42mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 175MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.