Basic Corn Muffin Recipe (Low Fat)

• 1 cup cornmeal
• ½ cup flour (any kind – I used whole wheat, rice, quinoa, etc.)
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1/3 applesauce
• ¾ cup skim milk
• 2 egg whites
• 1-15 ounce can creamed corn

Preheat oven to 425*. Spray muffin cups (paper liners don't work well with low fat baking).

Mix all ingredients together, and using ice cream scoop, fill muffin cups three-fourths full. Bake 20-25 minutes. Cool. 24 muffins. Freezes well, especially in Food Saver bags.