Jiffy Corn Muffins Prepared w/egg white substitute and 1% milk

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 80.4
  • Total Fat: 2.1 g
  • Cholesterol: 1.8 mg
  • Sodium: 179.3 mg
  • Total Carbs: 14.1 g
  • Dietary Fiber: 0.1 g
  • Protein: 1.7 g

View full nutritional breakdown of Jiffy Corn Muffins Prepared w/egg white substitute and 1% milk calories by ingredient
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Introduction

This recipe using Egg Beaters Egg Whites and 1 % milk cuts fat and cholesterol. Use fat free milk and cut it even more! This recipe using Egg Beaters Egg Whites and 1 % milk cuts fat and cholesterol. Use fat free milk and cut it even more!
Number of Servings: 12

Ingredients

    1-8.5 oz. box of Jiffy Corn Muffin Mix (Dry)
    1/3 Cup of 1% fat milk
    3 Tbsp Egg Beaters 100% Liquid Egg Whites
    1 tsp. Cinnamon, if desired
    Spray Olive Oil or Paper Muffin Cups

Directions

Pre-Heat Oven to 400 degrees. Either spray 12 regular size muffin cups (or a mini muffin tin) with olive oil spray or fill with paper muffin cups. On the box it shows a serving as making 6 regular size muffins. This will actually make 12 muffins if filled about 1/2 way in a regular tin. You can also fill a mini tin at least 3/4 of the way each to make a bigger mini muffin. Either way if not over filling you should be able to get 12 muffins.

This is so easy and this is just a lower fat & cholesterol version of what's on the box.

Just take 1/3 cup of 1 % milk (use skim if you want even less fat/cholesterol), 3 tbsp. liquid egg whites, and then the box of mix. I like to whisk it all together, but however you mix it just incorporate all together without over mixing. There will still be lumps.

The key is to let the batter sit in the bowl for about 4 minutes before filling the tin. This takes on air and rises making it fluffier so that you can make those 12 muffins!

Makes 12 Muffins

Number of Servings: 12

Recipe submitted by SparkPeople user JAN11661.

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