This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

Posted:

| View All »

left

1 of 15

right

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."

Rate/Review | Read Reviews (9)

Prep Time:
5 Min

Ready In:
5 Min

Servings (Help)

US Metric Calculate

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

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.
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.