Low-Fat Corn Muffins Recipe

Low-Fat Corn Muffins Recipe photo by Taste of Home

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"These quick corn muffins use applesauce in place of oil," explains Gary Raymond of Seattle, Washington. "My friends say they're the best."

This recipe is:

Quick

Diabetic Friendly

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Low-Fat Corn Muffins Recipe

Prep/Total Time: 30 min.

Yield: 18 Servings

10 20 30

Ingredients

1-1/3 cups all-purpose flour
1-1/3 cups cornmeal
1/3 cup nonfat dry milk powder
1/4 cup sugar
4 teaspoons baking powder
1/4 teaspoon salt
1 can (8-1/4 ounces) cream-style corn
3/4 cup water
1/2 cup egg substitute
1/2 cup unsweetened applesauce

Directions

In a bowl, combine the first six ingredients. In another bowl, combine corn, water, egg substitute and applesauce; mix well. Stir in dry ingredients just until moistened. Fill muffin cups coated with cooking spray two-thirds full. Bake at 350° for 17-20 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks. Yield: 1-1/2 dozen.

Editor's Note: For corn bread, use a 13-in. x 9-in. x 2-in. baking pan coated with nonstick cooking spray; bake for 20-25 minutes.

Nutritional Facts One muffin equals 105 calories, 1 g fat (0 saturated fat), trace cholesterol, 199 mg sodium, 22 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch.

Originally published as Low-Fat Corn Muffins in Taste of Home August/September 1999, p16