Sweet Corn Muffins
Excellent as a base for fresh fruit desserts. Sweet enough to eat as dessert faire.
2 large eggs
1/4 tsp salt
1 1/2 cups 2% milk
1 tsp Butter Buds Sprinkles
1/2 cup cane sugar blend
1/2 cup corn & canola oil
1/2 cup cream style corn
2 cups white flour
2 tsps baking powder
1 cup yellow whole grain corn meal
Combine sugar blend and eggs in large bowl. Beat 1 minute. Beat in baking powder then oil and creamed corn.
Measure flour, cornmeal, salt and Butter Buds into a medium bowl.
Alternately add flour mixture and milk into sweet batter.
Preheat oven to 350 °F (175 °C). Spray muffin tins with butter spray.
Fill each well 2/3 full. Bake 12-15 minutes on middle rack just until golden. They freeze well.
in 1 serving of Sweet Corn Muffins.
, 53% carbs, 9% protein.
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