Strawberry Corn Muffins

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Cornmeal and strawberries pair up for bright, summery muffins that come
together quickly and easily.

  • SERVINGServings

Ingredients

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 Tbs. baking powder
  • 1/2 tsp. salt
  • 2 large eggs
  • 1 1/4 cups low-fat buttermilk
  • 2 Tbs. unsalted butter, melted
  • 1 cup sliced strawberries

Preparation

  1. Preheat oven to 350F. Spray 12-cup muffin pan with cooking spray.
  2. Combine cornmeal, flour, sugar, baking powder and salt in mixing bowl. Whisk together eggs and buttermilk in separate bowl. Stir cornmeal mixture into egg mixture. Fold in melted butter and strawberries. Scoop batter into muffin pan.
  3. Bake 15 to 20 minutes, or until tops are brown. Cool 10 minutes in pan; cool completely on baking rack.

Nutrition Information

  • Serving Size: Makes 12 muffins
  • Calories: 160
  • Carbohydrate Content: 28 g
  • Cholesterol Content: 40 mg
  • Fat Content: 3 g
  • Fiber Content: 1 g
  • Protein Content: 4 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 270 mg
  • Sugar Content: 10 g