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Corn Puffins




Source of Recipe


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List of Ingredients




Nonstick cooking spray
2  T Cornmeal
3   Eggs, beaten
1  C Milk
1  T Butter, melted
1  C all-purpose Flour
1/2  t Salt
1/4  t  Pepper
1/2 C frozen whole kernel Corn, thawed
2   Spring Onions, thinly sliced (1/4 C)

Recipe



1. Preheat oven to 425 degree F. Thoroughly coat twelve 2-1/2-inch muffin cups with nonstick cooking spray. Sprinkle bottom and sides of each cup with cornmeal. Set aside.
2. Beat eggs, milk, and butter in a medium bowl with a whisk. Add flour, salt, and pepper; beat until smooth. Stir in corn and onions.
3. Fill prepared muffin cups two-thirds to three-fourths full with batter. Bake about 30 minutes or until deep golden brown. Serve immediately.
Makes 12.

Note: For bite-size puffins, coat thirty-six 1-3/4-inch muffin cups with nonstick cooking spray. Fill cups about two-thirds full; bake 20 minutes or until golden.

Nutritional facts per serving
calories: 84 , total fat: 3g , saturated fat: 1g , cholesterol: 57mg ,
sodium: 134mg , carbohydrate: 11g , fiber: 1g , protein: 4g , vitamin A: 4%
, vitamin C: 1% , calcium: 4%, iron: 4%