Best 7 Low Fat Corn Muffins Recipes

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Are you looking for a delicious and healthy way to enjoy corn muffins? If so, you're in the right place! This article will provide you with a comprehensive guide to creating the best low-fat corn muffins that are sure to satisfy your taste buds. We'll explore different ingredients and techniques to help you make the perfect batch of muffins that are both nutritious and flavorful. So, get ready to embark on a culinary journey as we uncover the secrets to making the ultimate low-fat corn muffins!

Here are our top 7 tried and tested recipes!

LOW-FAT CORN MUFFINS



Low-Fat Corn Muffins image

"These quick corn muffins use applesauce in place of oil," explains Gary Raymond of Seattle, Washington. "My friends say they're the best."

Provided by Taste of Home

Time 30m

Yield 1-1/2 dozen.

Number Of Ingredients 10

1-1/3 cups all-purpose flour
1-1/3 cups cornmeal
1/3 cup nonfat dry milk powder
1/4 cup sugar
4 teaspoons baking powder
1/4 teaspoon salt
1 can (8-1/4 ounces) cream-style corn
3/4 cup water
1/2 cup egg substitute
1/2 cup unsweetened applesauce

Steps:

  • In a bowl, combine the first six ingredients. In another bowl, combine corn, water, egg substitute and applesauce; mix well. Stir in dry ingredients just until moistened. Fill muffin cups coated with cooking spray two-thirds full. Bake at 350° for 17-20 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 105 calories, Fat 1g fat, Cholesterol 0 cholesterol, Sodium 199mg sodium, Carbohydrate 22g carbohydrate, Fiber 3g protein.

EXCELLENT AND HEALTHY CORNBREAD



Excellent and Healthy Cornbread image

This cornbread recipe contains no oil and tastes very, very good. Serve warm with honey, butter or margarine.

Provided by MUSCHI7

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 35m

Yield 12

Number Of Ingredients 7

1 cup unbleached flour
1 cup cornmeal
¼ cup white sugar
1 teaspoon baking soda
¾ teaspoon salt
1 cup plain nonfat yogurt
2 eggs, beaten

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch baking pan.
  • In a large bowl, mix flour, cornmeal, sugar, soda and salt. Stir in yogurt and eggs. Do not over mix, stir only until well blended. Pour batter into prepared pan.
  • Bake in preheated oven for 20 to 25 minutes, or until center of the bread springs back when gently pressed.

Nutrition Facts : Calories 76.3 calories, Carbohydrate 13.6 g, Cholesterol 31.4 mg, Fat 1.2 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 0.3 g, Sodium 281.2 mg, Sugar 5.9 g

LOW FAT CORNBREAD MUFFINS



Low Fat Cornbread Muffins image

Make and share this Low Fat Cornbread Muffins recipe from Food.com.

Provided by AmyEMurphy

Categories     Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 8

1 cup yellow cornmeal
1/2 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup unsweetened applesauce
3/4 cup skim milk
1/4 cup egg white
1 (19 ounce) can cream-style corn

Steps:

  • Pre heat oven to 375.
  • Spray muffin tins with PAM.
  • Mix all ingreadients together.
  • Fill 12 muffin tins (they will be quite full).
  • Bake for 25 minutes.

Nutrition Facts : Calories 98.5, Fat 0.7, SaturatedFat 0.1, Cholesterol 0.3, Sodium 337, Carbohydrate 21.5, Fiber 1.9, Sugar 2.2, Protein 3.4

LOW-FAT RASPBERRY-CORN MUFFINS



Low-Fat Raspberry-Corn Muffins image

Provided by Food Network Kitchen

Time 1h

Yield 12 muffins

Number Of Ingredients 13

Cooking spray
1 1/2 cups all-purpose flour
2 1/2 cups yellow cornmeal
1 1/2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
2 cups low-fat buttermilk
1/2 cup apricot nectar
3 tablespoons grapeseed oil
2 teaspoons vanilla extract
1 teaspoon orange zest
4 large egg whites
2 cups frozen raspberries

Steps:

  • Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners or 6-inch squares of parchment paper and mist with cooking spray. (Use parchment paper if you want a more domed muffin; the batter will cling to the paper as it rises.)
  • Whisk the flour, cornmeal, 3/4 cup sugar, the baking powder and salt in a medium bowl. In another bowl, whisk the buttermilk, apricot nectar, grapeseed oil, vanilla extract and orange zest until combined.
  • Beat the egg whites and remaining 3/4 cup sugar in a large bowl with a mixer on medium-high speed until stiff peaks form, about 8 minutes. Whisk the buttermilk mixture into the dry ingredients until just moistened. Gently fold in the egg-white mixture until almost combined, then fold in the raspberries; do not overmix.
  • Divide the batter among the prepared cups (an ice cream scoop works well). Bake until a toothpick inserted into a muffin comes out clean, 30 to 35 minutes. Remove the muffins from the pan and cool on a rack.

Nutrition Facts : Calories 293, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 3 milligrams, Sodium 338 milligrams, Carbohydrate 60 grams, Fiber 3 grams, Protein 7 grams

LOW-FAT CORN MUFFINS



Low-Fat Corn Muffins image

'These quick corn muffins use applesauce in place of oil,' explains Gary Raymond of Seattle, Washington. 'My friends say they're the best.'

Provided by Allrecipes Member

Time 30m

Yield 18

Number Of Ingredients 10

1 ⅓ cups all-purpose flour
1 ⅓ cups cornmeal
⅓ cup nonfat dry milk powder
¼ cup sugar
4 teaspoons baking powder
¼ teaspoon salt
1 (8 ounce) can cream-style corn
¾ cup water
½ cup egg substitute
½ cup unsweetened applesauce

Steps:

  • In a bowl, combine the first six ingredients. In another bowl, combine corn, water, egg substitute and applesauce; mix well. Stir in dry ingredients just until moistened. Fill muffin cups coated with nonstick cooking spray two-thirds full. Bake at 350 degrees F for 17-20 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 103.5 calories, Carbohydrate 21.3 g, Cholesterol 0.5 mg, Fat 0.7 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 0.1 g, Sodium 198.8 mg, Sugar 5.1 g

LOW-FAT CORNBREAD



Low-Fat Cornbread image

"I love corn bread, and I think this version is much better than traditional ones," remarks Heather Andersen of Tucson, Arizona. "Served warm, it's moist yet low in fat," she promises.

Provided by Taste of Home

Time 30m

Yield 12 servings.

Number Of Ingredients 8

1 cup all-purpose flour
1 cup cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 egg whites
1 cup fat-free milk
1/4 cup unsweetened applesauce

Steps:

  • In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In a small bowl, combine the egg whites, milk and applesauce. Stir into dry ingredients just until moistened. , Pour into a 9-in. square baking pan coated with cooking spray. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Remove from pan to wire rack. Serve warm.

Nutrition Facts : Calories 100 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 183mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.

LOW-FAT JALAPENO CORNBREAD MUFFINS



Low-Fat Jalapeno Cornbread Muffins image

This was inspired by Normaone's Low-fat Southern Cornbread, which is a great recipe, and includes several changes that I made to suit our taste, including adding low-fat cheese and fat free sour cream. I used an artificial sweetener that measures cup for cup. This recipe creates a dense, slightly sweet cornbread with a kick! Like it spicier? Add more jalapenos!

Provided by Jennifer78

Categories     Quick Breads

Time 28m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

1 cup yellow cornmeal
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup low calorie sweetener
1 cup fat free sour cream
1/2 cup egg substitute
3/4 cup corn or 3/4 cup mexicorn, drained
2 jalapenos, finely chopped
1/2 cup low-fat cheddar cheese or 1/2 cup Mexican blend cheese

Steps:

  • Preheat oven to 400 degrees and spray a 12 cup muffin tin with cooking spray.
  • Combine cornmeal, flour, low calorie sweetener, baking soda and salt in a bowl. Add all other ingredients and mix until thoroughly moistened. Divide batter between muffin cups.
  • Bake 16-18 minutes or until muffins spring back when touched lightly in the center.

Nutrition Facts : Calories 135.6, Fat 1.6, SaturatedFat 0.5, Cholesterol 3, Sodium 270, Carbohydrate 25, Fiber 1.4, Sugar 5, Protein 5.8

Tips:

  • Use fresh or frozen corn: Fresh corn is best, but frozen corn works well too. If using frozen corn, thaw it before using.
  • Use different types of flour: All-purpose flour is the most common type of flour used in corn muffins, but you can also use whole wheat flour, cornmeal, or a blend of flours. Experiment to find your favorite combination.
  • Add mix-ins: Corn muffins are a great way to use up leftover vegetables, cheese, or herbs. Try adding chopped peppers, onions, zucchini, or cheese to your batter. You can also add a tablespoon of honey or maple syrup for a sweeter muffin.
  • Don't overmix the batter: Overmixing the batter will make the muffins tough. Mix just until the ingredients are combined.
  • Bake the muffins at a high temperature: This will help the muffins rise and develop a golden brown crust.
  • Let the muffins cool before serving: This will help them hold their shape.

Conclusion:

Corn muffins are a delicious and versatile side dish that can be served with a variety of meals. They're also a great snack or breakfast food. With so many different ways to make them, you're sure to find a recipe that you love.

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