Honey Mustard Corn Muffins

These muffins are the perfect accompaniment to any rib barbecue.

Prep time: 30 minutes Serves: 18 (1 muffin/serving)

Ingredients

  • 1/2 cup / 125 ml canola oil
  • 1/2 cup / 125 ml granulated sugar
  • 1/4 cup / 60 ml honey
  • 2 large eggs
  • 1/2 cup / 125 ml skim milk
  • 1/4 cup / 60 ml honey mustard
  • 1 tsp / 5 ml grainy mustard
  • 1/2 tsp / 2 ml salt
  • 1 1/2 cups / 375 ml all purpose flour
  • 1/2 cup / 125 ml yellow cornmeal
  • 2 tsp / 10 ml baking powder
  • 1 cup / 250 ml frozen corn kernels

Instructions

  1. Preheat oven to 400°F (200°C). Line muffin tins with paper liners.
  2. In large bowl, cream oil, sugar, honey, eggs, milk, mustards and salt. Blend in flour, cornmeal and baking powder thoroughly. Add corn kernels to mixture and stir gently until combined.
  3. Portion 3 tbsp (45 ml) batter into each prepared muffin liner.
  4. Bake for 20-25 minutes or until muffin tops begin to turn brown and wooden toothpick inserted in the middle comes out clean. Serve hot.
  5. Store in an airtight container for up to 2 days or frozen up to 3 months.

Per serving (1 muffin, 53.01 g): 166.18 Calories, 2.71 g protein, 22.34 g carbohydrate, 0.75 g fibre, 7.61 g sugar, 7.35 g fat, 0.70 g saturated fat, 0.03 g trans fat, 20.81 mg cholesterol, 126.13 mg sodium

Kid Approved: Easy and fun for kids to help out with

 

Little ones can place paper liners in tins!

These and other great recipes can be found in Mustard Makeovers & More! 100 Marvellous Recipes for Busy Families available here from Amazon.ca.

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