Nutrition By Ingredient for Corn Bread Muffins

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This chart shows the nutrition content^* breakdown by ingredient.

Original recipe serves 12.

Ingredients Per serving	Calories	Total Fat (g)	Cholesterol (mg)	Total Sugars (g)	Carbohydrates (g)	Fiber (g)	Protein (g)	Sodium (mg)
cornmeal (7.63 g)	27.6	0.27	0	0.05	5.86	0.56	0.62	2.67
all-purpose flour (13.02 g)	47.4	0.13	0	0.04	9.94	0.35	1.35	0.26
sugar (5.55 g)	21.48	0	0	5.55	5.55	0	0	0
baking powder (1.73 g)	1.67	0.01	0	0	0.81	0.04	0	1.55
salt (0.25 g)	0	0	0	0	0	0	0	96.9
egg(s) (3.67 g)	5.24	0.36	15.51	0.03	0.03	0	0.46	5.13
canola oil (6.05 g)	53.48	6.05	0	0	0	0	0	0
milk (20.42 g)	11.43	0.4	1.63	0	1.12	0	0.81	12.05
Total:	168.3	7.22	17.14	5.67	23.31	0.95	3.24	118.56

The canola oil contributes the most calories in this recipe.
The canola oil contributes the most fat in this recipe.
The egg(s) contributes the most cholesterol in this recipe.
The salt contributes the most sodium in this recipe.
The all-purpose flour contributes the most carbohydrates in this recipe.

*Nutrient content is an estimate using data provided by The US Department of Agriculture. Actual content may vary.
N/A indicates that we cannot determine the nutritional content for this ingredient in this recipe.