LOW-FAT CORN MUFFINS
"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
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.
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Shumail BAloch
[email protected]I'm not sure what I did wrong, but my muffins turned out really dense. I think I might have overmixed the batter.
Alli Ridoy
[email protected]These muffins were easy to make and they taste great! I'll definitely be making them again.
Zachary O'Dell
[email protected]I followed the recipe exactly, but my muffins didn't turn out as light and fluffy as the ones in the picture.
Thembile mqikela
[email protected]These muffins were a bit too dry for my taste. I think I'll add some extra milk next time.
Shivan Namutebi
[email protected]I'm not a big fan of corn muffins, but these were really good! They were moist and flavorful, and the cornmeal gave them a great texture.
Mayra Salvador
[email protected]These muffins are a great way to use up leftover corn. I always have a few ears left over after making corn on the cob, and these muffins are a great way to use them up.
Frances Milroy
[email protected]I made these muffins for a potluck and they were gone in minutes! Everyone loved them.
Mr Arslan
[email protected]These are the best corn muffins I've ever had! They're so moist and flavorful. I love the addition of fresh corn kernels.
Rahim Sha SwaTi
[email protected]I was pleasantly surprised by how easy these muffins were to make. I didn't have any cornmeal on hand, so I used all-purpose flour instead. They turned out just as good!
Leean Wynter
[email protected]These corn muffins were a hit with my family! They were light and fluffy, with a slightly sweet flavor. I used fresh corn kernels, which gave them a great texture. I'll definitely be making these again.