Whole Wheat Corn Muffins

Ann Dunaway Teh & Lesley Baradel
Whole Wheat Corn Muffins - perfect side for soups, stews or chili
Whole Wheat Corn Muffins - perfect side for soups, stews or chili

Whole Wheat Corn Muffins

These corn muffins are a riff on class cornbread and thanks to canned cream corn, have some chunks of corn to make these muffins even better.
0 from 0 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breads
Cuisine American
Servings 12 muffins
Calories 168 kcal

Ingredients
  

  • 1 1/4 cups yellow cornmeal
  • 3/4 cup white whole wheat flour
  • 1 Tbsp baking powder
  • 1/4 cup sugar
  • 1/2 tsp kosher salt
  • 1 cup milk
  • 2 large eggs
  • 1/2 stick unsalted butter melted
  • 1/2 cup canned creamed corn

Instructions
 

  • Preheat oven to 400°F.
  • In a large bowl, mix together the cornmeal, flour, baking powder, sugar, and salt.
  • In another bowl, whisk together the milk, eggs, melted butter, and creamed corn. Add the wet to the dry ingredients and stir until just mixed.
  • Place muffin paper liners in a 12-cup muffin tin. Evenly divide the mixture among the papers. Bake for 15 minutes or until golden.

Notes

Chef's Note: Serve out the remaining creamed corn as a side dish another night or better yet, double the recipe and use the whole can if you purchased a larger can. Freeze the extra for later.
Nutrition Nugget: Did you know that white whole wheat flour is just as nutritious as darker whole wheat flour? The only difference between the two flours is that white whole wheat flour does not contain any "bran" genes that create the color of the darker whole wheat flour. White whole wheat flour is also milder in flavor so many like to use this for cooking purposes. Find out more about the differences at the Whole Wheat Council.

Nutrition

Calories: 168kcalCarbohydrates: 26gProtein: 4gFat: 6gSaturated Fat: 3gCholesterol: 43mgSodium: 209mgFiber: 2gSugar: 6g
Keyword corn bread
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Ann Dunaway Teh & Lesley Baradel

Ann Dunaway Teh & Lesley Baradel

We (Lesley and Ann) first met years ago while training for Ironman Wisconsin. Our paths crossed again at Georgia State University while studying to become registered dietitian nutritionists. Over the years, our paths kept crossing and we soon discovered that we shared a love for menu planning. This blossomed into My Menu Pal where we help the food industry up their nutrition game to become their customer's nutrition hero.
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