Sunday, August 4, 2013

Confetti Corn Muffins

Corn muffins anyone! These are good! Green pepper and shredded carrot add color to these homemade muffins. Very good to serve with soup and salad or do like I did... slather on the raspberry jam! Mmmmm!

adapted from taste of home Quick Cooking

1 1/4 cups all-purpose flour
3/4 cup cornmeal
2 tbsps. sugar
3 tsps. baking powder
1 egg
1 cup milk (low fat)
1/4 cup butter (melted) I used canola oil
1 medium carrot, shredded
1/2 cup chopped green pepper

In a large bowl, combine flour,  cornmeal, sugar, baking powder and salt. In another bowl, combine egg, milk and butter or oil; stir into dry ingredients just until moistened. Fold in carrot and green pepper. Fill greased or paper lined muffin cups two thirds full. Bake at 400 degrees for 18 minutes or until a toothpick comes out clean. Cool 5 minutes before serving. Makes 1 dozen.
(I filled 10 muffin cups)


1 comment:

  1. Oh, Christina!! That looks super yummy! The muffin looks good too! lol :o)


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