CALORIES IN CORN MUFFINS - CORN MUFFINS


Calories in corn muffins - Sauna burn calories



Calories In Corn Muffins





calories in corn muffins







    calories
  • The energy needed to raise the temperature of 1 gram of water through 1 °C (now usually defined as 4.1868 joules)

  • (caloric) of or relating to calories in food; "comparison of foods on a caloric basis"; "the caloric content of foods"

  • Either of two units of heat energy

  • (caloric) thermal: relating to or associated with heat; "thermal movements of molecules"; "thermal capacity"; "thermic energy"; "the caloric effect of sunlight"

  • (calorie) a unit of heat equal to the amount of heat required to raise the temperature of one kilogram of water by one degree at one atmosphere pressure; used by nutritionists to characterize the energy-producing potential in food

  • The energy needed to raise the temperature of 1 kilogram of water through 1 °C, equal to one thousand small calories and often used to measure the energy value of foods











calories in corn muffins - Lodge Cast




Lodge Cast Iron 7-Stick Cornstick Pan


Lodge Cast Iron 7-Stick Cornstick Pan



Cast iron is cornbread's best friend and the Cornstick pan is a traditional favorite. 12" x 5 1/2" overall size Original finish. To season, follow these easy directions - Wash with hot, soapy water and a stiff brush. Rinse and dry thoroughly. Spead a thin coat of solid shortening or vegetable oil over the entire pan including handles and exterior surfaces. Line the lower oven rack with aluminum foil to catch any drippings and preheat oven to 350 degrees. Place cookware upside down on middle rack of oven and bake for 1 hour. Turn off the oven, leaving the cookware in the oven until cool. Your cookware will look slightly brown, instead of the familiar black but it is ready for cooking. It will blacken with cooking.

These 4-bite cornsticks are perfect for adults who prefer the crispy exterior to the fluffy interior of cornbread. And this little cast-iron pan is meant to be around forever--the manufacturer has been making them since 1896! Cast iron is the original nonstick cooking surface--with proper care and seasoning, it turns glossy black, with a hard "crust" that makes sticking a near-impossibility. If you notice sticking, just follow the included directions for re-seasoning. This pan is about as corny as baking pans get--but in a very tasty way. --Jill Lightner










88% (14)





Applesauce, Bran, and Oatmeal Muffins




Applesauce, Bran, and Oatmeal Muffins





1 1/4 cups all-purpose flour
1 cup quick-cooking oats
3/4 cup wheat bran
1/2 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup raisins
1 cup applesauce
1/2 cup fat-free milk
1 tablespoon vegetable oil
1 tablespoon light-colored corn syrup
1 large egg
Cooking spray

Preheat oven to 375°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (flour through salt) in a medium bowl. Stir in raisins; make a well in center of mixture. Combine applesauce and next 4 ingredients (applesauce through egg); stir well with a whisk. Add to flour mixture, stirring just until moist. Spoon the batter into 12 muffin cups coated with cooking spray. Bake at 375° for 18 minutes or until the muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

Note: Before freezing, let the muffins cool completely on a wire rack. Store them in a heavy-duty zip-top plastic bag in your freezer for up to a month.


Yield: 1 dozen (serving size: 1 muffin)

NUTRITION PER SERVING
CALORIES 169(13% from fat); FAT 2.4g (sat 0.5g,mono 0.7g,poly 0.9g); PROTEIN 4.1g; CHOLESTEROL 19mg; CALCIUM 59mg; SODIUM 186mg; FIBER 3.2g; IRON 1.8mg; CARBOHYDRATE 34.9g

Cooking Light, APRIL 2000











Cheesy-Good Cornbread Muffins




Cheesy-Good Cornbread Muffins





PER SERVING (1 muffin): 85 calories, 1.5g fat, 240mg sodium, 14g carbs, 1g fiber, 2g sugars, 4g protein

POINTS® value 2

Source: Hungry-Girl.com

Ingredients:
1 cup canned cream-style corn
2/3 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 cup fat-free liquid egg substitute (like Egg Beaters)
1/2 cup fat-free sour cream
1/2 cup reduced-fat shredded cheddar cheese
1/4 cup chopped scallions
2 tbsp. Splenda No Calorie Sweetener (granulated)
1 1/2 tsp. baking powder
1/4 tsp. salt
Optional: 1/4 tsp. hot sauce

Directions:
Preheat oven to 375 degrees.

Combine flour, cornmeal, Splenda, baking powder, and salt in a large bowl. In a separate small bowl, mix together all other ingredients -- then add the contents of the small bowl to the large one, and stir until well mixed.

Spray a 12-cup muffin pan with nonstick spray or line it with baking cups. Evenly distribute muffin batter among the cups. Bake in the oven for 15 - 20 minutes (until muffins are firm and a light golden brown). Allow to cool and then enjoy!

MAKES 12 SERVINGS










calories in corn muffins








calories in corn muffins




Sylvia's Golden Corn Bread & Muffin Mix, 8.5 Ounce Packages (Pack of 12)






Sylvia Woods, the "Queen of Soulfood," is the founder and owner of the world famous Sylvia's Restaurant, located in the historical village of Harlem, since 1962. Sylvia, young and determined received her beautician license at night while attending junior High School during the day. Sylvia opened the first farmhouse salon in her hometown of Hemingway, South Carolina. Sylvia, born and raised on her mother's South Carolina farm had dreams at a very young age of marrying her childhood sweet heart Herbert, (whom she meet when she was eleven and he was twelve, of New York City. In 1944, Sylvia married Herbert and started her journey towards a brighter future. Harlem called, and Sylvia answered, as she became a waitress at Johnson's luncheonette. while picking beans after school), and of one day trading in the cotton fields for the bright lights In 1962, after several years of dedicated service to her employer, Mr. Johnson recognized Sylvia's entrepreneurial spirit and sold her the luncheonette. Julia Pressley, Sylvia's mother, whom was a farmer and mid-wife, mortgaged her farm to loan her the money for the purchase. The than small luncheonette consisted of a counter and a few booths, has now flourished into a family owned enterprise which consist of: Sylvia's Restaurant in Harlem, Sylvia's Also, a full- service catering hall, Sylvia's Catering Corp., a nation-wide line of Sylvia's Food Products, two deliciously amazing cookbooks, and ATOC, Inc., a real estate firm. Sylvia's unwavering vision, hard work, and determination was shared by her late husband Herbert Woods, and was instilled in their four children, Van, Bedelia, Kenneth, and Crizette, who together with their children manage this family enterprise. To-date there are three generations of the Woods family working tirelessly, to ensure that their family’s business continues to make strides over the next forty-three years.










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