- 2/3 cup all-purpose flour (about 3 ounces)
- 1/2 cup yellow cornmeal
- 1 tablespoon sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (2 ounces) shredded sharp cheddar cheese
- 1/2 cup reduced-fat sour cream
- 1/4 cup thinly sliced green onions
- 1 (8 3/4-ounce) can cream-style corn
- Dash of hot sauce
- 1 large egg, lightly beaten
- Cooking spray
Lightly spoon the flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl. Combine cheese and remaining ingredients except cooking spray in a small bowl; stir with a whisk. Add to flour mixture; stir just until moistened.
Divide batter evenly among miniature muffin cups coated with cooking spray. Bake at 375° for 10 minutes or until golden brown. Cool in cups 2 minutes on wire racks; remove from pans. Cool completely on wire racks.
Serves 12 (3 muffins); 108 calories.
VERDICT: Nope. I think there was definitely operator error involved here. Lund's didn't have the right size of creamed corn, so I estimated 8 3/4 oz. Also, my mini-muffin tin capacity is only 24, not the 36 indicated, so I just filled them up and baked them longer. So it might not be the recipe's fault that they turned out more souffle than muffin and lackluster in flavor. But, again, I have a million recipes for tiny cornbread muffins, so I'm not going to mess with this one. Toss.
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