Tangy Dill Pickle Cornbread Muffins

1. 1

   Preheat the oven to 400 degrees F (200 degrees C). Coat a standard 12-well muffin pan with nonstick cooking spray or line it with paper muffin liners.

2. 2

   In a large bowl, combine the cornmeal, flour, baking powder, sugar, and salt.

3. 3

   In a small bowl, whisk together the milk, eggs, pickle brine, and butter. Pour this over the flour mixture and stir just until blended. Gently fold in the dill pickle and red bell pepper. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.

4. 4

   Bake for 15 to 20 minutes, until the muffins begin to turn golden brown or a toothpick inserted in the center comes out clean.

5. 5

   Let cool in the pan for about 5 minutes, then transfer the muffins to a wire rack. Serve warm or at room temperature.

• Calories 184.95 kcal Moderate
• Protein 5.04 g Moderate
• Carbs 27.1 g Moderate
• Total Fat 6.56 g Moderate
• Saturated Fat 3.42 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 50.18 mg Moderate
• Sodium 227.33 mg Moderate
• Fiber 2.72 g Low Source
• Sugar 2.91 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 74.26 mg Low Source
• Iron 1.46 mg Low Source
• Potassium 108.12 mg Low Source
• Vitamin A 180.97 mcg_rae Good Source
• Vitamin C 34.38 mg Good Source
• Vitamin D 0.85 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Corn 🌽