Low Fat Corn Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Low Fat Corn Muffins calories by ingredient


Introduction

Nice low fat corn muffin. May substitute plain soy milk for the cow milk to make them vegan. They rise very nice with the EnerG egg replacer, try that product if you haven't before. Nice low fat corn muffin. May substitute plain soy milk for the cow milk to make them vegan. They rise very nice with the EnerG egg replacer, try that product if you haven't before.
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.