These Mini Corn Muffins are amazingly tender and moist considering they are so low in fat.
1/2 cup all-purpose flour
1/2 cup cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup liquid egg substitute
1/2 cup fat free evaporated milk
2 tablespoons olive oil or vegetable oil
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 spray three-fourths full.
Bake at 400-degrees for 10 to 12 minutes or until a toothpick inserted in center of a muffin comes out clean. Cool for five minutes before removing from pans to wire racks.
Recipe makes 16 muffins.
Serving size: 1 mini muffin
Calories: 58; Total Fat: 2g; Saturated Fat: 0g; Cholesterol: >0mg; Sodium: 82mg; Carbohydrates: 8g; Fiber: 0g; Protein: 2g
Variation: Corn Muffins
This recipe can be made into many mini-muffins, or 14 to 16 regular size muffins.
2 cups white corn meal
1 teaspoon salt
2 cups boiling water
2 cups skim milk
4 egg whites or egg substitute equivalent to 2 eggs
4 teaspoons baking powder
1 tablespoon melted butter
Sift the corn meal and the salt together, pour boiling water over, stirring rapidly. Add milk quickly to prevent lumping. Add egg whites or substitute and beat well. Stir in baking powder and shortening. Fill well-greased or paper-lined muffin pans 2/3rd's full and bake in a 425 degree oven. Remove from oven, split immediately and insert a generous piece of butter into each muffin. These are best when served warm.
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