Mini Corn Muffins
Taste of Home
"When my great-grandson was a teenager, he and his friends could hardly wait for these muffins to come out of the oven. The aroma is heavenly as they bake," writes field editor Ruby Williams of Bogalusa, Louisiana. "I like them because they're not crumbly like some lighter corn muffins."
SERVINGS: 8
CATEGORY: Low Fat
METHOD: Baked
TIME: Prep/Total Time: 25 min.
Ingredients:
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup egg substitute
- 1/2 cup fat-free evaporated milk
- 2 tablespoons canola oil
Directions:
In a bowl, combine the flour, cornmeal, sugar, baking powder and salt. Add egg substitute, milk and oil; stir just until moistened.
Fill miniature muffin cups coated with cooking spray three-fourths full. Bake at 400° for 10-12 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 16 muffins.