Low Fat Corn Muffins

Name: Low Fat Corn Muffins Recipe
Yield: 12
Ingredients: 1 cup All Natural Stone Ground Yellow Corn Meal; 1 cup Flour - Gold medal all purpose flour; 1 serving EnerG Egg Replacer 1 1/2 tsp = 1 egg (by CYBERGRANNY1); 0.5 tsp Salt; .25 tsp Granulated Sugar; 3 tsp Baking Powder; 1 cup Milk nonfat (skim milk); .25 cup Applesauce unsweetened

Number of Servings: 12

Ingredients

1 cup All Natural Stone Ground Yellow Corn Meal 1 cup Flour - Gold medal all purpose flour 1 serving EnerG Egg Replacer 1 1/2 tsp = 1 egg (by CYBERGRANNY1) 0.5 tsp Salt .25 tsp Granulated Sugar 3 tsp Baking Powder 1 cup Milk, nonfat (skim milk) .25 cup Applesauce, unsweetened

Directions

Prepare Egg Replacer as package directs, set aside. Mix dry ingredients, add wet and egg replacer and Combine just until blended. Pour into lined cupcake tins. Bake about 20-25 mins in 400 degree until edges are lightly golden brown. Makes 12.

Serving Size: Makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user MARIERANEK.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 77.9
Total Fat: 0.4 g
Cholesterol: 0.4 mg
Sodium: 227.9 mg
Total Carbs: 17.0 g
Dietary Fiber: 1.4 g
Protein: 2.7 g

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