Snack-Size Sweet Corn Muffins with Pinepple

By dette

These tender muffins yield a natural sweetness from the stunning combination of corn and crushed pineapple. Delicious on their own, they also make a nice accompaniment to a garden salad and bowl of Butternut Squash, Pear, and Sweet Potato Soup

Ingredients

• 1 c. whole wheat flour
• 3/4 c. yellow cornmeal
• 1/2 c. ground flzxseed
• 1/3 c. sugar
• 1 t. baking powder
• 1/2 t. baking soda
• 1/2 t. salt
• 3/4 c. buttermilk
• 2/3 c. fresh corn kernels, cut from 1 large ear of corn
• 1 can (8 oz)crushed pineapple in juice
• 2 eggs, lightly beaten
• 2 tbsp unsalted butter, melted

Details

Servings 12
Preparation time 15mins
Cooking time 38mins

Preparation

Step 1

Preheat the oven to 400. Coat a 12-cup muffin tin with cooking spray.

In a large bowl, combine the flour, cornmeal, flaxseed, sugar, baking powder, baking soda, and salt; mix well. In a seperate bowl, combine the buttermilk, corn, pineapple with juice, eggs, egg white, and butter. Stir the buttermilk mixture into the cornmeal mixture until moistened.

Spoon the batter into the muffin cups. Bake for 18-20 minutes, or until the muffins are lightly browned around the edges and have pulled away from the sides of the pan. Remove the muffins and let cool on a wire rack

161 cal; 5 g prot; 25 g carb; 5 g tot fat; 2 g sat fa; 41 mg chol; 3 g diet fib; 219 mg sod.