Corn Bread Muffins
Contributed by: News Canada
A savoury snack with a twist
(NC) - Want a savoury addition to take to your next family get-together? In honour of their 75th anniversary, Strub's Pickles, Canada's largest family-owned and operated pickle producer, has created this unique twist on a corn muffin featuring their Original Kosher Dill Pickle, the pickle the company was founded on in 1929.
The recipe has been Strub family taste-tested and approved.
- 1 cup all purpose flour
- 1 cup corn meal
- 3 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup light sour cream (5%)
- 1/4 cup canola oil
- 2 eggs slightly beaten
- 2 Strub's Kosher Dill Pickles, finely chopped
- 1/2 cup crumbled feta cheese
Lightly grease 12 muffin tins.
Mix flour, corn meal, sugar, baking powder, baking soda and salt in a small mixing bowl.
Mix sour cream, oil and eggs in large mixing bowl.
Add dry ingredients to sour cream mixture. Mix until just combined.
Add pickles and feta cheese and mix again.
Fill muffin cups and bake at 375 F for 18-20 minutes.
Serve warm with barbeque chicken and steamed vegetables.
**Muffins taste best served hot and fresh from the oven.
**Leftover muffins can be heated in the microwave for a few seconds before enjoying.
Serving Size: Makes 12 Muffins
Nutritional Information: Per Serving (1 muffin): 189 calories, 8 g fat, 5 g protein, 24 g carbohydrate, 1 g fibre, 277 mg sodium