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Boulder Corn Muffins
Whip these up as a wholesome, satisfying morning snack or a dinnertime side dish.
| Ingredients | ||
| 3-4 tablespoons | 45-60 ml | Sugar or honey |
| 1 tablespoon | 15 ml | Baking powder |
| 1/4 cup | 50 ml | Oil |
| 3 tablespoons | 45 ml | Corn starch |
| 2 cups | 500 ml | Silk Unsweetened or Silk Original |
| 1 1/2 cups | 375 ml | Cornmeal |
| 1 teaspoon | 5 ml | Salt |
| 1 1/4 cups | 300 ml | Flour |
Preparation
Preheat oven to 400°F (200°C).
Mix the dry ingredients together in a large bowl.
Add Silk, oil and sugar or honey.
Mix until thoroughly combined.
Lightly oil 12 muffin tins and divide batter among them, filling each 3/4 full.
Bake for 15-18 minutes.
Serve hot.
Makes 12 muffins
| Nutrition Information (using Silk Unsweetened): | |
| 197 | calories |
| 4g | protein |
| 32g | carbohydrate |
| 6g | fat (27% of calories from fat) |
| 1g | saturated fat |
| 0mg | cholesterol |
| 269mg | sodium |
| 1g | fibre |
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