Corn Muffins made with Egg Whites

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Corn Muffins made with Egg Whites

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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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Submitted by: 60SIXTY

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