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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 160.4
  • Total Fat: 4.5 g
  • Cholesterol: 4.3 mg
  • Sodium: 347.0 mg
  • Total Carbs: 27.8 g
  • Dietary Fiber: 0.5 g
  • Protein: 3.5 g

View full nutritional breakdown of Corn Muffins made with Egg Whites calories by ingredient
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Corn Muffins made with Egg Whites

Submitted by: 60SIXTY
Corn Muffins made with Egg Whites

Introduction

Jiffy Corn Muffin Mix without Yolks.
Lower Fat. Lower Calorie.
Jiffy Corn Muffin Mix without Yolks.
Lower Fat. Lower Calorie.

Number of Servings: 6

Ingredients

    8.5 oz Jiffy Corn muffin Mix
    2 Egg Whites 1/3 cup Skim Milk

Directions

Preheat oven to 400 degrees F.
Spray muffin tins with PAM if not using paper liners.
Blend ingredients. Batter will be lump.
Let batter REST 4 minutes for best results.
Stir again before filling muffin cups.
Fill 6 muffin cups about 1/2 full.
Bake 15 to 20 minutes. Check with tooth pick.

Number of Servings: 6

Recipe submitted by SparkPeople user 60SIXTY.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    Can't tell it doesn't have the whole egg. Raised nicely in the oven. - 12/10/08

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  • I grew up using Jiffy mix...never thought of this...just avoided cornbread!!! Thanks! - 12/20/08

    Was this review helpful?   yes  No