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Mini Corn Muffins

By: Ruby Williams  
"'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.'"

Rating: This weblink has been rated 2 times with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 141 people have saved this

Prep Time:
15 Min
Cook Time:
10 Min
Ready In:
25 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

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

  1. 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 nonstick cooking spray three-fourths full.
  2. Bake at 400 degrees F for 10-12 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Footnotes

  • Nutritional Analysis: One muffin equals 58 calories, 2 g fat (0 saturated fat), 0 cholesterol, 82 mg sodium, 8 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchange: 1/2 starch.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 18, 2007 by Susy B 
Just perfect for a crowd when you want a little something extra on the buffet table. MORE

 
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