Low-Fat Corn Muffins


Category: Breads


Qty Measure Ingredient


1 1/3 cups all-purpose flour

1 1/3 cups cornmeal

1/3 cup instant nonfat dry milk powder

1/4 cup sugar

4 teaspoons baking powder

1/4 teaspoon salt

1 8 1/2oz can cream-style corn

3/4 cup water

Egg Substitute equivalent to 2 eggs

1/2 cup unsweetened applesauce

Instructions: In a bowl, combine the first six ingredients. In another bowl, combine corn, water, egg substitute and applesauce; mix well. Stir into dry ingredients just until moistened. Fill muffin cups coated with nonstick 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.



Background: Note: DIABETIC EXCANGE: One serving (1 muffin) equals 1 1/2 starch; also, 105 calories, 100 mg sodium, trace cholesterol, 22 gm carbohydrate, 3 gm protein, 1 gm fat.

NOTE: For cornbread, use a 13x9x2-in. baking pan coated with nonstick cooking spray; bake for 20-25 minutes

Serves: 0

Yields: 1 dozen

Food Exchanges: