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Ingredients
| all-purpose flour (unsifted): 1 1/3 cups |
| cornmeal: 1 1/3 cups |
| dry nonfat milk: 1/3 cup |
| granulated sugar: 1/4 cup |
| baking powder: 4 tsp |
| salt: 1/4 tsp |
| canned yellow sweet creamed corn: 1 8oz can |
| water: 3/4 cup |
| egg substitute: 1/2 cup |
| unsweetened applesauce: 1/2 cup |
Low-Fat Corn Muffins
Credit: AllRecipes
User rating:
"'These quick corn muffins use applesauce in place of oil,' explains Gary Raymond of Seattle, Washington. 'My friends say they're the best.'"
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Prep Time
10 min -
Cook Time
20 min -
Servings
18 serving(s)
Tags
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 nonstick cooking spray two-thirds full. Bake at 350 degrees F for 17-20 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.