Photo: Diliara Garifullina
perfect corn muffins
10 ingredients
openrecipes
We escaped the Frozen North this week to someplace warm and and it almost feels like cheating. Shouldn’t we be shivering? Shouldn’t we be eating rib-sticking comfort food and not slurping fresh passion fruit from a spoon? How can we have the audacity to shuffle-smack around in sandy flip-flops while our arctic puffers collect dust in the closet?
Estimated Nutrition (whole recipe, rough)
933
Calories
44g
Protein
27g
Fat
126g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- 2 cups (280 grams) yellow cornmeal
- 1 cup (130 grams) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/4 teaspoons fine sea or table salt
- 1 1/4 cups (300 ml) milk, whole is best here
- 1 cup (240 grams) sour cream (full-fat plain yogurt should work here too)
- 8 tablespoons (115 grams) unsalted butter, melted and cooled slightly
- 3 to 5 tablespoons (35 to 60 grams) sugar (see Note)
- 2 large eggs
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By smittenkitchen ·
Recipe sourced from
openrecipes