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Filled Corn Muffins
Nb persons: 12
Yield:
Preparation time: 0:30
Total time:
Source: Debby VanderWaal
| 1 cup | flour |
| 1/2 teaspoon | salt |
| 1 cup | yellow cornmeal |
| 3 teaspoons | baking powder |
| 1 | whole egg, beated |
| 1 cup | 1% milk |
| 3 tablespoons | canola oil |
| 1/4 cup | strawberry preserves |
Stir thoroughly first 5 ingredients. Blend egg, milk and oil; add to dry ingredients. Beat until just smooth. Fill paper bake cup-lined muffin pans or greased muffin pans 2/3 full. Top each with 1 teaspoon preserves. Bake at 425F for 20 to 25 minutes.
Per serving: 142 Calories; 4g Fat (28% calories from fat); 3g Protein; 22g Carbohydrate; 19mg Cholesterol; 198mg Sodium
Food Exchanges: 1 Starch/Bread; 1 Fat; 1/2 Other Carbohydrates
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