Makes: 2 servings (4 muffins) Total time: 25 minutes
|1⁄3||1/3cup yellow cornmeal|
|2||2Tbsp. all-purpose flour|
|1⁄4||1/4tsp. baking powder|
|1⁄8||1/8tsp. each baking soda and table salt|
|1||1 egg, lightly beaten|
|1||1tsp. canola oil|
|3||3Tbsp. frozen corn kernels, thawed, divided|
Preheat oven to 475°. Lightly coat four cups of a muffin pan with nonstick spray.
Combine cornmeal, flour, sugar, baking powder, baking soda, and salt in a medium bowl.
Whisk together buttermilk, egg, and oil; add to flour mixture, stirring just until combined. Stir in 2 Tbsp. corn; chop remaining 1 Tbsp. corn and stir in.
Pour batter into prepared muffin cups. Bake muffins until a toothpick inserted in centers comes out clean, 12–15 minutes.
Per serving: 224 cal; 6g total fat (1g sat); 96mg chol; 372mg sodium; 35g carb; 1g fiber; 8g protein