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.

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