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TEST KITCHEN APPROVED

Low-Fat Corn Muffins

Name: Low-Fat Corn Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1-1/2 dozen
Ingredients: 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

TEST KITCHEN APPROVED

Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Gary Raymond, Seattle, Washington

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

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

Editor's Note: For corn bread, use a 13x9x2-in. baking pan coated with nonstick cooking spray; bake for 20-25 minutes.

TEST KITCHEN APPROVED

Low-Fat Corn Muffins

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Yield:1-1/2 dozen

Prep:10 min

Cook:20 min

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Ingredients

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

Text Ingredients

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Directions

1
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.