Try this Sweet Corn Chili Muffins recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 400 degrees and grease the cups of a muffin pan or insert paper lines into the cups. Sift together the dry ingredients into a large bowl. Beat together the milk, butter, molasses and eggs and add to the flour mixture. Fold in the orange zest, oregano, corn kernels, and chilies and scoop the batter into the muffin cups. Bake for 12 to 15 minutes, until crusty and lightly browned. Eat hot or freeze for future use. From Crazy for Corn by Betty Fussell. Formatted for MM by Pegg Seevers 6/5/96 Posted to MM-Recipes Digest V4 #9 by rpearson@snowcrest.net on Mar 13, 1999
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Serving Size: 1 Serving (1145g) | ||
Recipe Makes: 1 | ||
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Calories: 2759 | ||
Calories from Fat: 1191 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 132.3g | 176 % | |
Saturated Fat 61.8g | 309 % | |
Monounsaturated Fat 40.2g | ||
Polyunsanturated Fat 15.1g | ||
Cholesterol 2302.9mg | 709 % | |
Sodium 3988.4mg | 138 % | |
Potassium 2391.4mg | 63 % | |
Total Carbohydrate 303g | 89 % | |
Dietary Fiber 23.2g | 93 % | |
Sugars, other 279.8g | ||
Protein 101.5g | 145 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2759
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