Recipe - Low Fat Corn Muffins

I was very pleased with how this "healthified" version of a traditional corn muffin turned out.  It has a nice crunchy coating just out of the oven with a moist and chewy interior.  They have about 100 calories each with less than a gram of fat and almost 2 grams of fiber.  With the addition of applesauce and creamed corn, you can cut down on the sugar and eliminate the oil from a traditional recipe.

A 3x5 card version of this recipe can be found here.

Makes 12 muffins

~ 1/2 cup all purpose white flour
~ 1/2 cup whole wheat unbleached flour
~ 1 cup yellow cornmeal
~ 2 tablespoons white granulated sugar
~ 1 tablespoon baking powder
~ 1/2 teaspoon salt
~ 1 cup milk, non-fat
~ 1/2 cup canned creamed corn
~ 1/2 cup egg substitute
~ 1/4 cup applesauce

Preheat oven to 425 degrees F.  Spray a muffin pan with non-stick cooking spray, and set aside.

Mix dry ingredients in a large bowl.  Add remaining wet ingredients and stir just until blended.  Pour into muffin tins.  Each tin will hold about 1/4 cup of batter.

Bake in preheated oven for 15-18 minutes, or until edges just start to turn brown.  Tops will not brown, so be careful you don't over cook them.  If you are using a dark pan, you may want to reduce the temperature to 400 degrees.