Best Low Fat Corn Muffins Recipes

LOW-FAT CORN MUFFINS

Low-Fat Corn Muffins image

"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

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

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.

LOW-FAT RASPBERRY-CORN MUFFINS

Low-Fat Raspberry-Corn Muffins image

Provided by Food Network Kitchen

Time 1h

Yield 12 muffins

Number Of Ingredients 13

Ingredients

Cooking spray
1 1/2 cups all-purpose flour
2 1/2 cups yellow cornmeal
1 1/2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
2 cups low-fat buttermilk
1/2 cup apricot nectar
3 tablespoons grapeseed oil
2 teaspoons vanilla extract
1 teaspoon orange zest
4 large egg whites
2 cups frozen raspberries

Steps:

Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners or 6-inch squares of parchment paper and mist with cooking spray. (Use parchment paper if you want a more domed muffin; the batter will cling to the paper as it rises.)
Whisk the flour, cornmeal, 3/4 cup sugar, the baking powder and salt in a medium bowl. In another bowl, whisk the buttermilk, apricot nectar, grapeseed oil, vanilla extract and orange zest until combined.
Beat the egg whites and remaining 3/4 cup sugar in a large bowl with a mixer on medium-high speed until stiff peaks form, about 8 minutes. Whisk the buttermilk mixture into the dry ingredients until just moistened. Gently fold in the egg-white mixture until almost combined, then fold in the raspberries; do not overmix.
Divide the batter among the prepared cups (an ice cream scoop works well). Bake until a toothpick inserted into a muffin comes out clean, 30 to 35 minutes. Remove the muffins from the pan and cool on a rack.

Nutrition Facts : Calories 293, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 3 milligrams, Sodium 338 milligrams, Carbohydrate 60 grams, Fiber 3 grams, Protein 7 grams