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Ingredients
- 1 (8 1/2 ounce) pkg. corn muffin mix
- 1 egg
- 1/3 c. lowfat milk
- 1/2 c. whole kernel corn (liquid removed)
- 1/4 c. lowfat sour cream
Directions
- Put together muffin mix, egg and lowfat milk; stir just till blended (batter will be slightly lumpy). Fill greased muffin tins 2/3 full. Put together corn and lowfat sour cream. Spoon 1 tsp mix in the center of batter in each cup. Bake at 400 degrees for 15-20 min. Yield: 8 muffins.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 468g | |
| Calories 1026 | |
| Calories from Fat 370 | 36% |
| Total Fat 41.44g | 52% |
| Saturated Fat 15.3g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 369mg | 123% |
| Sodium 2061mg | 86% |
| Potassium 710mg | 20% |
| Total Carbs 134.97g | 36% |
| Dietary Fiber 7.0g | 23% |
| Sugars 8.29g | 6% |
| Protein 28.78g | 46% |
