Low-Fat Corn Muffins Recipe
Low-Fat Corn Muffins Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"These quick corn muffins use applesauce in place of oil," explains Gary Raymond of Seattle, Washington. "My friends say they're the best."
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

1 each: 105 calories, 1g fat (0 saturated fat), 0 cholesterol, 199mg sodium, 22g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch.

  • 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
  1. 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.
Originally published as Low-Fat Corn Muffins in Taste of Home August/September 1999, p16

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