
Nutritious pumpkin perks up simple cornbread
muffins for a breakfast or for a dinner treat. Try them with
a spicy chili.
Pumpkin
Corn Muffins
- 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.
Estimated Times:
Preparation Time: 10 mins
Cooking Time: 25 mins
Nutritional Information
Per Serving: 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.