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Low-Fat Corn Muffins Recipe
Low-Fat Corn Muffins Recipe photo by Taste of Home

Low-Fat Corn Muffins Recipe

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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."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:18 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 18 servings

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

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.

Directions

  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

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.

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