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Corn Bread Muffins

 Corn Bread Muffins
Corn Bread Muffins are great with any meal, assures Louise Rowe, who has worked in Piqua, Ohio cafeteria for more than 20 years.
12 ServingsPrep: 15 min. Bake: 20 min. + cooling

Ingredients

  • 1-1/2 cups yellow cornmeal
  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/4 cups buttermilk
  • 1/4 cup unsweetened applesauce
  • 2 egg whites
  • 2 tablespoons vegetable oil

Directions

  • In a large bowl, combine the first six ingredients. Combine
  • buttermilk, applesauce, egg whites and oil; stir into the dry
  • ingredients just until moistened. Fill greased or paper-lined muffin
  • cups two-thirds full. Bake at 400° for 18-20 minutes or until
  • muffins test done. Cool in pan 10 minutes before removing to a wire
  • rack. Yield: 1 dozen.
Nutritional Facts:Diabetic Exchanges: One muffin equals 1 starch, 1 fat; also, 118 calories, 264 mg sodium, 1 mg cholesterol 20 gm carbohydrate, 3 gm protein, 3 gm fat.