Confetti Corn Muffins Recipe
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Confetti Corn Muffins

By: Dolores Hurtt  
"Green pepper and shredded carrot add color to these homemade corn muffins from Dolores Hurtt of Florence, Montana. 'They are a nice change from sweeter muffins and very good to serve with soup and salad,' she says."

Rating: This weblink has been rated 2 times with an average star rating of 4.0 Read Reviews (2)

Rate/Review | 49 people have saved this

Prep Time:
5 Min
Ready In:
5 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 1 1/4 cups all-purpose flour
  • 3/4 cup cornmeal
  • 2 tablespoons sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 egg
  • 1 cup milk
  • 1/4 cup butter or stick margarine, melted
  • 1 medium carrot, shredded
  • 1/3 cup chopped green pepper

Directions

  1. In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. In another bowl, combine egg, milk and butter; stir into dry ingredients just until moistened. Fold in carrot and green pepper.
  2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 425 degrees F for 14-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Footnotes

  • Nutritional Analysis: One muffin (prepared with fat-free milk) equals 139 calories, 5 g fat (3 g saturated fat), 28 mg cholesterol, 312 mg sodium, 21 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 17, 2009 by cookinkate 
I'm always surprised to see how few people have tried this recipe. It's attractive, versital... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 11, 2008 by cblack 
I used red peppers and added grated zucchini. It was a hit with my whole daycare! MORE

 
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