Find out how to make these delicious Corn Muffins. A can of corn added to the batter really helps boost the flavor in these savory Corn Muffins.
What You Need
Original recipe yields 12 servings
4 egg s, separated
1/2 cup milk
1/2 tsp. salt
1 cup creamy rice hot cereal, uncooked
1 can (8 oz.) whole kernel corn, drained
2 Tbsp. butter, melted
1 Tbsp. CALUMET Baking Powder
2 Tbsp. sugar
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Let's Make It
Preheat oven to 350°F. Beat egg yolks, milk and salt in medium bowl with wire whisk until well blended. Add cereal; mix well. Let stand 10 min. Stir in corn, butter and baking powder; set aside.
Beat egg whites in separate medium bowl with electric mixer on high speed until foamy. Gradually add sugar, beating until stiff peaks form. Add to cereal mixture; stir gently until well blended. Spoon evenly into 12 greased or paper-lined medium muffin cups.
Bake 18 to 20 min. or until toothpick inserted in centers comes out clean.
Serve warm muffins with a bowl of hot soup or stew.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
1 doz. or 12 servings, 1 muffin each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.