USDA Standard Reference · Baked Products
Muffins, corn, prepared from recipe, made with low fat (2%) milk
According to USDA FoodData Central (FDC ID 175005, data refreshed July 2026), nutrition facts per 100g, sourced verbatim.
- 316
- Caloriesmoderate density
- 7.1g
- Proteingood source · 14% DV
- 44.2g
- Carbsgood source · 16% DV
- 12.3g
- Fatgood source · 16% DV
Muffins, corn, prepared from recipe, made with low fat (2%) milk contains 316 calories per 100g according to USDA FoodData Central. It has 7.1g of protein, 12.3g of fat, and 44.2g of carbohydrates per 100g. Data is sourced verbatim from the USDA Standard Reference database, refreshed July 2026.
- More protein than 42% of USDA whole foods
The verdict
Muffins, corn, prepared from recipe, made with low fat (2%) milk carries 7.1g of protein per 100g, more than 42% of USDA whole foods.
- 7.1g
- protein per 100g
- Top 58%
- protein vs USDA whole foods
- 316
- calories per 100g
Percentile computed against the 7,880 USDA SR Legacy and Foundation whole foods with a protein value, not branded or processed items.
Muffins, corn, prepared from recipe, made with low fat (2%) milk contains 316 calories per 100g, according to the USDA FoodData Central database. It provides 7.1g of protein, 12.3g of fat, and 44.2g of carbohydrates per 100g. Below you will find a complete nutrient breakdown including vitamins, minerals, and daily value percentages based on a 2,000 calorie diet. Values are normalized to a 100g serving per the USDA FoodData Central standardization. Source: USDA laboratory analysis and manufacturer-reported label data for food products sold in the United States.
Where this data comes from
USDA FoodData Central is the United States government's authoritative reference for food composition, maintained by the Agricultural Research Service and updated as new laboratory analyses and manufacturer submissions are processed. Muffins, corn, prepared from recipe, made with low fat (2%) milk is catalogued there as FDC ID 175005, a usda standard reference entry, in the "Baked Products" food group. Every figure on this page comes from USDA laboratory analysis under the FDC USDA Standard Reference program, standardized to 100 g so it can be compared fairly against any other food in the database. Values are shown on the USDA per-100 g basis.
Compare it against 6 nutritionally similar items in Nearby Foods below, or browse the whole Baked Products group for context.
Nutritional Value at a Glance
Muffins, corn, prepared from recipe, made with low fat (2%) milk balances protein, fat, and carbohydrates without any single macro dominating.
Allergen indicators
Our text scan flagged these FDA Big 9 major-allergen indicators in this product's name and brand description:
- Milk
Always verify with the physical package label. Our detection is a keyword scan over USDA-published product names and brand text, it is conservative-positive (flags likely allergens) but cannot guarantee completeness or accuracy. Manufacturers may reformulate without notice; consumers with anaphylaxis-risk allergies must rely on the FDA-mandated ingredient and allergen statement printed on the package itself.
Where the calories mostly come from
Values per 100g
Macro Breakdown
316 kcal = 16% of FDA 2,000 kcal Daily Value
Values shown per 100g, the USDA FoodData Central standardization. Serving size for this entry is not declared in the USDA release.
How Muffins, corn, prepared from recipe, made with low fat (2%) milk compares to Baked Products
Per 100 g, against the average across all baked products foods in USDA FoodData Central.
55% Higher in protein than 55% of baked products on record.
Category averages computed live across the USDA Baked Products group. Compare against a specific food →
Where Muffins, corn, prepared from recipe, made with low fat (2%) milk ranks on protein
Its 7.1g of protein per 100g placed against every USDA reference (whole) food, the 7,880 SR Legacy and Foundation items with a protein value.
Protein per 100g - Muffins, corn, prepared from recipe, made with low fat (2%) milk vs every USDA reference food
USDA reference (whole) foods with a protein value
7 42nd percentile higher than 42% of 7,880 USDA reference foods
Each bar is a band; taller bars hold more USDA reference foods. The dashed line + filled bar mark this entry. Hover or tap any bar for its full count, share, and where it sits relative to this entry.
Source USDA FoodData Central, SR Legacy & Foundation · July 2026
Where Muffins, corn, prepared from recipe, made with low fat (2%) milk sits among Baked Products
Plotted by protein and calorie percentile among the 515 Baked Products foods with both values, not raw amounts, so foods of very different sizes compare fairly.
Muffins, corn, prepared from recipe, made with low fat (2%) milk: 55th protein percentile, 38th calorie percentile among Baked Products foods
Read the chart
Muffins, corn, prepared from recipe, made with low fat (2%) milk ranks at the 55th percentile for protein and the 38th percentile for calories among Baked Products foods (n=515). That places it in the "low-cal, high-protein" quadrant, an efficient choice within this category.
- Pillsbury Golden Layer Buttermilk Biscuits, Artificial Flavor, refrigerated dough: 41st protein percentile, 35th calorie percentile
- Bagels, wheat: 85th protein percentile, 12th calorie percentile
- Toaster Pastries, fruit, frosted (include apples, blueberry, cherry, strawberry): 17th protein percentile, 55th calorie percentile
- Pepperidge Farm, Goldfish, Baked Snack Crackers, Cheddar: 93rd protein percentile, 81st calorie percentile
- Bread, naan, plain, commercially prepared, refrigerated: 80th protein percentile, 30th calorie percentile
- Cookies, Marie biscuit: 55th protein percentile, 63rd calorie percentile
- Bread, reduced-calorie, oat bran, toasted: 79th protein percentile, 9th calorie percentile
- Cake, pound, commercially prepared, butter (includes fresh and frozen): 29th protein percentile, 47th calorie percentile
- Cookies, oatmeal, commercially prepared, regular: 45th protein percentile, 78th calorie percentile
- Crackers, saltines (includes oyster, soda, soup): 78th protein percentile, 67th calorie percentile
- Muffins, blueberry, toaster-type: 25th protein percentile, 37th calorie percentile
- Pie, pumpkin, prepared from recipe: 23rd protein percentile, 2nd calorie percentile
Full Nutrient Breakdown
Every nutrient USDA reports for this food, per 100 g, with each value's share of the FDA Daily Value shown as a bar.
Macronutrients
| Nutrient | Amount | % DV |
|---|---|---|
| Carbohydrate, by difference | 44.2 G | 16% |
| Energy | 316 KCAL | |
| Protein | 7.1 G | 14% |
| Total lipid (fat) | 12.3 G | 16% |
| Ash | 3.4 G | |
| Energy | 1322.0 kJ | |
| Water | 33.0 G |
Vitamins
| Nutrient | Amount | % DV |
|---|---|---|
| Folate, DFE | 115.0 UG | |
| Folate, food | 18.0 UG | |
| Folate, total | 75.0 UG | |
| Folic acid | 57.0 UG | |
| Niacin | 2 MG | |
| Pantothenic acid | 0 MG | |
| Riboflavin | 0 MG | |
| Thiamin | 0 MG | |
| Vitamin B-12 | 0.2 UG | |
| Vitamin B-6 | 0 MG | |
| Vitamin C, total ascorbic acid | 0 MG |
Minerals
| Nutrient | Amount | % DV |
|---|---|---|
| Calcium, Ca | 259 MG | 20% |
| Iron, Fe | 3 MG | 14% |
| Potassium, K | 145 MG | 3% |
| Sodium, Na | 585 MG | 25% |
| Copper, Cu | 0 MG | |
| Magnesium, Mg | 23 MG | |
| Manganese, Mn | 0 MG | |
| Phosphorus, P | 177 MG | |
| Selenium, Se | 13.4 UG | |
| Vitamin A, IU | 241 IU | |
| Zinc, Zn | 1 MG |
Lipids
| Nutrient | Amount | % DV |
|---|---|---|
| Cholesterol | 42 MG | 14% |
| Fatty acids, total saturated | 2.3 G | 12% |
| Fatty acids, total monounsaturated | 3.0 G | |
| Fatty acids, total polyunsaturated | 6.2 G | |
| MUFA 16:1 | 0.07 G | |
| MUFA 18:1 | 2.9 G | |
| MUFA 20:1 | 0.02 G | |
| MUFA 22:1 | 0.00 G | |
| PUFA 18:2 | 5.4 G | |
| PUFA 18:3 | 0.70 G | |
| PUFA 18:4 | 0.00 G | |
| PUFA 20:4 | 0.01 G | |
| PUFA 20:5 n-3 (EPA) | 0.00 G | |
| PUFA 22:5 n-3 (DPA) | 0.00 G | |
| PUFA 22:6 n-3 (DHA) | 0.00 G | |
| SFA 10:0 | 0.02 G | |
| SFA 12:0 | 0.03 G | |
| SFA 14:0 | 0.10 G | |
| SFA 16:0 | 1.5 G | |
| SFA 18:0 | 0.56 G | |
| SFA 4:0 | 0.03 G | |
| SFA 6:0 | 0.02 G | |
| SFA 8:0 | 0.01 G |
Amino Acids
| Nutrient | Amount | % DV |
|---|---|---|
| Alanine | 0.34 G | |
| Arginine | 0.32 G | |
| Aspartic acid | 0.47 G | |
| Cystine | 0.13 G | |
| Glutamic acid | 1.6 G | |
| Glycine | 0.24 G | |
| Histidine | 0.18 G | |
| Isoleucine | 0.30 G | |
| Leucine | 0.66 G | |
| Lysine | 0.30 G | |
| Methionine | 0.16 G | |
| Phenylalanine | 0.35 G | |
| Proline | 0.64 G | |
| Serine | 0.38 G | |
| Threonine | 0.26 G | |
| Tryptophan | 0.08 G | |
| Tyrosine | 0.27 G | |
| Valine | 0.36 G |
Key takeaways
- Muffins, corn, prepared from recipe, made with low fat (2%) milk delivers 7.1g of protein per 100g, more than 42% of USDA whole foods. See the protein ranking
- It carries 316 calories per 100g - below the baked products average of 360. Compare baked products
Nearby Foods
Foods in the same category with similar calorie content, useful for swaps, substitutions, and side-by-side comparison.
Frequently Asked Questions
How many calories are in Muffins, corn, prepared from recipe, made with low fat (2%) milk? ▼
What are the macros in Muffins, corn, prepared from recipe, made with low fat (2%) milk? ▼
How much sodium is in Muffins, corn, prepared from recipe, made with low fat (2%) milk? ▼
Is Muffins, corn, prepared from recipe, made with low fat (2%) milk keto-friendly? ▼
Is Muffins, corn, prepared from recipe, made with low fat (2%) milk good for a diet? ▼
How does Muffins, corn, prepared from recipe, made with low fat (2%) milk compare to other foods? ▼
What food group does Muffins, corn, prepared from recipe, made with low fat (2%) milk belong to? ▼
More in This Category
Other foods in Baked Products
Nutrition Guides
Learn how to interpret and use nutrition data effectively
Primary source data
Data Sources & Methodology
Data from USDA FoodData Central, April 2026 release. See our methodology.
Source: USDA FoodData Central (FDC ID 175005) — USDA Standard Reference database. Verify with USDA →
Source: FDA 2,000-calorie Daily Value reference — %DV computed against the USDA per-100g standardization basis.
Disclaimer: This information is for reference only and should not replace professional dietary advice. Nutrient content may vary by brand, preparation method, and seasonal factors.
All federal data sources used on this page
- USDA FoodData Central — SR Legacy — nutrient composition for generic and staple foods (Standard Reference lineage, final release April 2018). fdc.nal.usda.gov/data-documentation
- USDA FoodData Central — Foundation Foods — nutrient values from USDA's newer, most rigorously lab-analyzed dataset. fdc.nal.usda.gov/Foundation_Foods_Documentation
- USDA FoodData Central — Branded Foods — manufacturer-submitted label data for packaged products. fdc.nal.usda.gov/data-documentation
- USDA FoodData Central — FNDDS (Survey) — the Food and Nutrient Database for Dietary Studies, used in national nutrition surveys. ars.usda.gov/fndds
- FDA Nutrition Facts Label regulations — the Daily Value percentages and label format this page's figures are computed against. fda.gov/food/nutrition-facts-label
- FDA food allergen labeling (FALCPA + FASTER Act) — the Big 9 major-allergen disclosure rules referenced on this page. fda.gov/food-allergies
Every figure on GetFoodFacts is rendered directly from official USDA FoodData Central records, no number is typed in by an editor. See our editorial standards & corrections policy, the methodology behind these numbers, or report a data error. Data current as of July 2026.