Valley Kitchen multi-purpose flour blend Valley Kitchen organic corn flour baking powder
375
ml
25 2.5
ml
baking soda
1/2
tsp
125
ml
sugar
1/2
cup
500
ml
buttermilk, kefir or soured milked eggs, large
2
cups
2
1 1/2 cups 1 1/2 Tbsp
2
80
ml
vegetable oil
1/3
cup
250
ml
fresh sweet corn, boiled and cut from the cob Spray oil
1
cup
o
Per muffin: 250 calories, 11 g fat, 1.5 g saturated fat, 35 mg cholesterol, 270 mg sodium, 36 g carbohydrate, 5 g fiber, 12 g sugar, 6 g protein
1. Turn the oven on to preheat at 375 F. 2. Lightly spray a 12 large non-stick muffin pan. 3. In a large mixing bowl, combine the multi-purpose flour blend, corn flour, baking powder, baking soda and sugar. 4. In another bowl, whisk together the buttermilk, eggs, vegetable oil and sweet corn niblets. 5. Make a well in the centre of the dry ingredients and pour in the wet ingredients. 6. With a spoon or spatula, thoroughly mix the ingredients. 7. Using an ice-cream scoop, fill the muffin cups. 8. Bake 25 to 27 minutes. 9. Cool for 5 to 10 minutes and then turn out onto a rack to finish cooling. A delicious way to enjoy corn fresh off the cob. Serve warm with butter, honey or marmalade.