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Dairy-Free

Strawberry Corn Muffins

Cornmeal and strawberries pair up for bright, summery muffins that come together quickly and easily.

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Cornmeal and strawberries pair up for bright, summery muffins that come
together quickly and easily.

Servings
12

Ingredients

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 Tbs. baking powder
  • 1/2 tsp. salt
  • 2 large eggs
  • 1 1/4 cups low-fat buttermilk
  • 2 Tbs. unsalted butter, melted
  • 1 cup sliced strawberries

Preparation

Preheat oven to 350F. Spray 12-cup muffin pan with cooking spray.

Combine cornmeal, flour, sugar, baking powder and salt in mixing bowl. Whisk together eggs and buttermilk in separate bowl. Stir cornmeal mixture into egg mixture. Fold in melted butter and strawberries. Scoop batter into muffin pan.

Bake 15 to 20 minutes, or until tops are brown. Cool 10 minutes in pan; cool completely on baking rack.

Nutrition Information

  • Calories 160
  • Carbohydrate Content 28 g
  • Cholesterol Content 40 mg
  • Fat Content 3 g
  • Fiber Content 1 g
  • Protein Content 4 g
  • Saturated Fat Content 1 g
  • Sodium Content 270 mg
  • Sugar Content 10 g