Roaster Cornbread Muffins
| Category: | Breakfast & Brunch |
| Seasons | September |
| Cuisine Type | American |
Ingredients
Corn Muffins Muffins
| 3/4 cup cornmeal (yellow) |
| 1/2 tsp salt |
| 3/4 cup corn, frozen |
| 1 1/2 cup Flour |
| 2 large eggs |
| 1/2 cup milk |
| 1/3 cup sugar |
| 1/2 cup honey |
| 1/2 cup butter |
Roaster Cornbread Muffins Directions
- Preheat oven to 400°
- In a large bowl,combine butter, sugar, hone, eggs and salt.
- Sift in flour, cornmeal, and baking powder and mix well.
- Add milk gently.
- Add corn and mix gently until corn is well distributed.
- Gently fill a greased miffin tin with the cornbread mixture until 3/4 way to the top
- Bake in oven for 20 to 25 minutes until muffin top are a golden brown.
Nutrition facts
Per Serving
| Kcal: | 241 kcal |
| Fibers (g): | 1.3g |
| Sodium (mg): | 173mg |
| Carbs: | 37.4g |
| Sugar (g): | 18.1g |
| Fat: | 9.2g |
| Saturated fat (g): | 5.3g |
| Cholesterol: | 52mg |
| Proteins: | 4g |
