Pumpkin Corn Muffins
Nutritious pumpkin perks up simple cornbread muffins for a breakfast or for a dinner treat. Try them with a spicy chili.
1 1/4 cups all-purpose flour
1 cup yellow corn meal
1/3 cup granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1 1/4 cups LIBBY'S® 100% Pure Pumpkin
1/3 cup NESTLÉ® CARNATION® Evaporated Milk
1/4 cup vegetable oil
1 (11-ounce) can whole-kernel corn, drained (optional)
- Preheat oven to 375°F (190°C). Grease or paper-line 18 muffin cups.
- Combine flour, cornmeal, sugar, baking powder and salt in large bowl. Beat eggs, pumpkin, evaporated milk, vegetable oil and corn in medium bowl until combined. Add to flour mixture; mix thoroughly. Spoon batter into prepared muffin cups.
- Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Serve warm.
Makes 18 muffins.
Nutritional Information Per Serving (1/18 of recipe): Calories: 170 Calories from Fat: 45 Total Fat: 5 g Saturated Fat: 1 g Cholesterol: 40 mg Sodium: 240 mg Carbohydrates: 27 g Dietary Fiber: 2 g Sugars: 7 g Protein: 4 g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.