BIG-BATCH CORN MUFFINS
Here's the crowd-size version of muffins for your next chili gathering. You'll get 32 muffins laden with cornmeal and whole kernel corn.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 32
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Grease bottoms only of 32 regular-size muffin cups, or place paper baking cup in each muffin cup.
- Stir all ingredients except corn in large bowl about 20 seconds or until dry ingredients are moistened. Beat vigorously 1 minute. Stir in corn.
- Fill muffin cups two-thirds full. Bake about 15 minutes or until golden brown. Immediately remove from pan.
Nutrition Facts : Calories 120, Carbohydrate 17 g, Cholesterol 25 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 muffin, Sodium 150 mg
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Petronella Hambulo
[email protected]These corn muffins are a must-try! They're so moist and flavorful, and they're perfect for any occasion.
Saikeat Rhaman
[email protected]I've made these corn muffins several times now and they always turn out great. They're so easy to make and they're always a hit with my family and friends.
Kaveesha Sithumini
[email protected]These corn muffins were the perfect addition to my summer cookout. They were so flavorful and moist, and they were a crowd-pleaser.
Sharon Stanley
[email protected]I made these corn muffins for my family and they were a hit! Everyone loved them and they were gone in no time.
Sana Eite
[email protected]These corn muffins were so easy to make and they turned out so moist and fluffy! I will definitely be making these again.