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Corn And Sun-dried Tomato Muffins Recipe

Corn And Sun-dried Tomato Muffins Recipe

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Ingredients:

Serving

1 cup yellow cornmeal
1 cup unbleached all purpose flour
1/3 cup sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1 cup buttermilk
1/2 cup chopped drained oil-packed sun-dried tomatoes
6 tbsp. unsalted butter, melted, cooled
1 large egg

Directions:

Preheat oven to 425ºF. Line 10 standard muffin cups with liners.
Sift first 5 ingredients into a large bowl. Make a well in center. Add buttermilk, tomatoes, butter and egg to well and stir just until combined. Divide batter among prepared cups. Bake muffins until golden brown and firm to touch, about 20 minutes. Transfer to a rack and cool.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	201.42 Kcal (843 kJ)
Calories from fat	85.67 Kcal
		% Daily Value*
Total Fat	9.52g	15%
Cholesterol	39.61mg	13%
Sodium	170.39mg	7%
Potassium	302.84mg	6%
Total Carbs	25.98g	9%
Sugars	5.23g	21%
Dietary Fiber	1.58g	6%
Protein	3.97g	8%
Vitamin C	5.6mg	9%
Vitamin A	0.1mg	3%
Iron	1.4mg	8%
Calcium	92.5mg	9%

Amount Per 100 g
Calories	273.19 Kcal (1144 kJ)
Calories from fat	116.2 Kcal
		% Daily Value*
Total Fat	12.91g	15%
Cholesterol	53.73mg	13%
Sodium	231.1mg	7%
Potassium	410.74mg	6%
Total Carbs	35.24g	9%
Sugars	7.09g	21%
Dietary Fiber	2.15g	6%
Protein	5.39g	8%
Vitamin C	7.6mg	9%
Vitamin A	0.1mg	3%
Iron	1.8mg	8%
Calcium	125.4mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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