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These wonderful corn muffins come together in a snap and have less fat than most muffins. Quick and Healthy….two things that carry a lot of weight around here.
Well actually, we hope they help us NOT carry so much weight.
I would be happy as a lark if these beauties could automatically shave about 5 inches off each of my hips.
Wouldn’t that be heaven!
Slimming down on muffins and
being able to sing like Wynonna Judd…
that would be heaven to me. The gal has a voice like butter…
Which I hope is a part of heaven as well.
For those of you in Utah, I am going to be on the Channel 2 Noon News hour on Monday. I’ll be doing a segment on basic baking ingredients and how to keep them organized in your kitchen.
Sounds like a lot of fun doesn’t it?
Sure wish these muffins would shave 5 inches off my hips by then.
Don’t hold your breath.
Which is what I’ll be doing on the news while I try and suck my stomach in…wonder if Wynonna does that when she sings?
I’d wager, no.
Maybe she and I will both get to be skinny in heaven.
Cross your fingers for me.
Hope I don’t say anything dumb, or trip, or let an accidental curse word escape from my pretty lips.
(On the news….and certainly in heaven.)
Ingredients
- 1 1/2 C flour
- 1 C cornmeal
- 1/2 C sugar
- 1 t baking soda
- 2 t baking powder
- 1 t salt
- 1/2 C blended up canned corn
- 1 egg, whisked with a fork until frothy
- 3 T butter, melted
Instructions
1. In a small food processor or in a blender process your can of corn until it is all saucy and smooth. Don't worry your pretty little head about this ingredient. I fed these lovely treasures to a bunch of neighbor kids and they all loved them. They didn't even realize they had less fat. This blended up corn will replace some of the butter that the original recipe called for. Only some folks. We don't want to omit the butter all together now do we?
2. In a mixing bowl combine the 1/2 C blended corn, egg and melted butter. Mix with a wooden spoon.
3. In a separate bowl combine all other ingredients.
4. Add the dry ingredients to the wet ingredients and stir just until combined.
5. Spray a muffin tin with cooking spray. Carefully spoon the batter into each cup. Only fill them 2/3 of the way. You want to leave room for them to rise up.
6. Bake at 350 for 13-16 minutes. Enjoy!
Question: Is the canned corn drained, or do you just blend it up with the liquid from the can?
Emily,
Thanks for your question. I drained about 1/2 of the liquid from the can. You need a little bit of liquid or the corn won't blend well.
Thanks and good luck! Let me know how you like them.
~Jamie
Can I just used creamed corn instead of blending the canned corn?
mckay,
I haven't tried creamed corn but my guess is it would work fine, it just might be a little bit chunky. Let me know how it works out!
~Jamie
Is it OK to use frozen defrosted corn?
Nancy
ok how many steps does it take to put and elephant that can fit in a frigde?three 1.open the door2.put the elephant in3.close the door how many steps does it take to put a girffe in the frigde?four 1.open the door 2. take out the elephant 3. put in the girffe 4. close the door duh ya lol so di du hear about the forest fire? omg it was really bad i wonder what animal is most likely to survie . well its clearly the girffe cuz its still in the frigde duh! lol its funny right and now ur smiling see i can see u through the screen hahaha
Anonymous,
I haven't tried it with frozen defrosted corn. My thoughts are it might be a bit dry, as the corn hasn't been cooked yet. The canned corn is kind of soft. If I were to use frozen corn I would cook it a bit before I put it in the blender. Let me know how it turns out!
~Jamie
Wow, TV??? How fabulous!!
I'm going to make these muffins this weekend. Maybe sooner – they look wonderful!
🙂
ButterYum
Delish – I replaced the canned corn with an equal amount of apple sauce and 1/4 c. water. They're great!! Will blog about them next week.
🙂
ButterYum
Jamie, I made these corn muffins for dinner the other night and I’m wondering if there is an ingredient missing, like maybe 1/2 c or so of milk or water? I mixed them up as is, but the dough was so dry that it didn’t even really mix all the way. I added about 1/2 c of water, then baked them and they were delicious, my famiy loved them. Just thought I’d comment in case it helps someone else out.
I love your blog, every time I try a new recipe (which is often) my kids ask if I got it from my friend Jamie. Usually I have! Thanks! 🙂
My muffin dough was extremely dry. It wouldn’t even mix together all the way. I added 1/2 c. milk, which worked. Then I read on the blog that you don’t drain all the water from the corn. I did drain the water completely, and it blended just fine in my food processor. That must have been the difference.