Recipe - Low Fat Corn Muffins
I was very pleased with how this "healthified" version of a traditional corn muffin turned out. It has a nice crunchy coating just out of the oven with a moist and chewy interior. They have about 100 calories each with less than a gram of fat and almost 2 grams of fiber. With the addition of applesauce and creamed corn, you can cut down on the sugar and eliminate the oil from a traditional recipe.
Makes 12 muffins
- 1/2 cup all purpose white flour
- 1/2 cup whole wheat unbleached flour
- 1 cup yellow cornmeal
- 2 tablespoons white granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk, non-fat
- 1/2 cup canned creamed corn
- 1/2 cup egg substitute
- 1/4 cup applesauce
Preheat oven to 425 degrees F. Spray a muffin pan with non-stick cooking spray, and set aside.
Mix dry ingredients in a large bowl. Add remaining wet ingredients and stir just until blended. Pour into muffin tins. Each tin will hold about 1/4 cup of batter.
Bake in preheated oven for 15-18 minutes, or until edges just start to turn brown. Tops will not brown, so be careful you don't over cook them. If you are using a dark pan, you may want to reduce the temperature to 400 degrees.
A 3x5 card version of this recipe can be found here.