Corn and Basil Muffins

Categories: Breads, Muffins


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Recipe Information

Serving Size

1 muffin


Makes 24 servings

Nutrition Information

One serving is 120 calories, 2 g fat, 10 mg cholesterol, 230 mg sodium, 23 g carbohydrates, 1 g fiber, and 4 g protein


c = cup, T = tablespoon, t = teaspoon, lb = pound, oz = ounce, fl oz = fluid ounce, pkg = package


  • Cooking spray
  • 2 T Margarine, softened
  • 1 Egg
  • 2 Egg whites
  • ⅔ c Sour cream, light
  • ¼ c Applesauce
  • 1 c Milk, skim
  • 2 c Corn (about 1- 15 oz can, drained and rinsed)
  • ½ c Brown sugar
  • 2 c Flour
  • ⅔ c Flour, whole wheat
  • 1 c Cornmeal
  • 2 t Baking powder
  • 1 ½ t Baking soda
  • ¼ t Salt
  • ½ t Pepper
  • 1 T Basil, dried


  1. PREHEAT oven to 350°F. SPRAY a 12-cup muffin tin with nonstick spray and SET aside.
  2. In a large bowl, MIX margarine, egg, egg white, sour cream, applesauce, milk and corn.
  3. In a separate bowl, MIX brown sugar, flours, cornmeal, baking powder, baking soda, salt, pepper and basil.
  4. Gently ADD the dry ingredients into the bowl with the wet ingredients. MIX until combined.
  5. SPOON 1/4 c of the mixture into each muffin cup.
  6. BAKE for 20-25 minutes or until light golden and firm. ALLOW muffins to COOL.

Chickasaw Nation Nutrition Services

Get Fresh! is an initiative of the Chickasaw Nation. This material was funded by USDA’s Supplemental Nutrition Assistance Program. This institution is an equal opportunity provider and employer. For more information on the Supplemental Nutrition Assistance Program or the FDP Grocery Stores, visit