CORIANDER CORN MUFFINS
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1/4 cup sugar
1/4 cup firmly packed brown sugar
3 teaspoons baking powder
1/2 teaspoon coriander
1/4 teaspoon salt
1/2 cup skim or 2% milk
1/4 cup oil
2 egg whites
1 cup frozen whole kernel corn, thawed, well drained*
Heat oven to 400 degrees F. Spray 12 muffin cups with nonstick cooking spray, or line muffin cups with paper baking cups and spray paper cups with nonstick cooking spray.
In large bowl, combine flour, cornmeal, sugar, brown sugar, baking powder, coriander and salt; mix well.
In small bowl, combine milk, oil and egg whites; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. Gently stir in corn. Spoon batter evenly into spray-coated muffin cups.
Bake at 400 degrees F for 14 to 19 minutes or until toothpick inserted in center comes out clean and muffins are light golden brown. Immediately remove from pan. Serve warm.
*To thaw corn, place frozen corn in strainer or colander; rinse with warm water until corn is thawed. Drain thoroughly.
High Altitude: Above 3500 Feet: Decrease baking powder to 2 teaspoons. Bake as directed above.
Makes 12 muffins
Source: Pillsbury - Healthy Baking
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1/4 cup sugar
1/4 cup firmly packed brown sugar
3 teaspoons baking powder
1/2 teaspoon coriander
1/4 teaspoon salt
1/2 cup skim or 2% milk
1/4 cup oil
2 egg whites
1 cup frozen whole kernel corn, thawed, well drained*
Heat oven to 400 degrees F. Spray 12 muffin cups with nonstick cooking spray, or line muffin cups with paper baking cups and spray paper cups with nonstick cooking spray.
In large bowl, combine flour, cornmeal, sugar, brown sugar, baking powder, coriander and salt; mix well.
In small bowl, combine milk, oil and egg whites; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. Gently stir in corn. Spoon batter evenly into spray-coated muffin cups.
Bake at 400 degrees F for 14 to 19 minutes or until toothpick inserted in center comes out clean and muffins are light golden brown. Immediately remove from pan. Serve warm.
*To thaw corn, place frozen corn in strainer or colander; rinse with warm water until corn is thawed. Drain thoroughly.
High Altitude: Above 3500 Feet: Decrease baking powder to 2 teaspoons. Bake as directed above.
Makes 12 muffins
Source: Pillsbury - Healthy Baking
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