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Low-Fat Corn Muffins

By: Gary Raymond

"'These quick corn muffins use applesauce in place of oil,' explains Gary Raymond of Seattle, Washington. 'My friends say they're the best.'"

Rate/Review | Read Reviews (7)

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 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 (8 ounce) can 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 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.

Footnotes

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.
Nutrition 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.