Photo: Diliara Garifullina
Corn Muffins with Corn, Hot Peppers & Scallions
14 ingredients
Makes 12 muffins
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Estimated Nutrition (whole recipe, rough)
913
Calories
41g
Protein
20g
Fat
142g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- About 1 cup yellow cornmeal
- A little coarse cornmeal like polenta (optional)
- 1/2 cup unbleached all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon baking soda
- 1 cup sour cream
- 2 large eggs
- 1/4 cup (1/2 stick) unsalted butter, melted and cooled
- 1 1/4 cups corn kernels, cut off 2 to 3 cobs (you can also used thawed frozen kernels)
- 3 scallions, white and green parts thinly sliced
- 1 tablespoon minced hot red pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes