Best Polenta Muffins Low Fat Recipes
BACON & CORN POLENTA MUFFINS
This recipe is from the Australian Weight Watchers 'The Complete Meal' Cookbook. There are 1 propoints per serve*. This value is calculated when using Weight Watchers bacon, Bega So Extra Light 50% grated cheese and Weight Watchers Canola Spread. Tip: Store muffins in an airtight container for up to 3 days. Alternatively, cool completely then wrap individually in plastic wrap and place in an airtight container. Label, date and freeze for up to 1 month. Defrost at room temperature and serve cold or warmed in the microwave.
Provided by AlisVolatPropriis
Categories < 60 Mins
Time 40m
Yield 24 muffins
Number Of Ingredients 10
Steps:
- Preeheat oven to 200°C or 180°C fan-forced. Line two 12-hole (1 tablespoon/20ml) mini muffin tins with paper cases. Combine polenta and milk in a bowl. Set aside for 15 minutes.
- Meanwhile, lightly spray a small non-stick frying pan with oil and heat over medium-high heat. Cook bacon, stirring, for 2 minutes or until bacon is crisp. Remove pan from heat. Cool for 5 minutes.
- Sift flour into a large bowl. Add corn kernels, creamed corn, cheese and bacon mixture and stir until combined. Add spread, egg and polenta mixture and mix until just combined.
- Spoon 1 tablespoon batter into each paper case. Bake for 12-15 minutes or until cooked when tested with a skewer. Cool muffins in tins for 5 minutes before turning out onto a wire rack. Serve warm or cold.
Nutrition Facts : Calories 40.9, Fat 0.7, SaturatedFat 0.3, Cholesterol 8.6, Sodium 81.8, Carbohydrate 7.6, Fiber 0.5, Sugar 0.2, Protein 1.6
POLENTA, CAPSICUM & SWEET POTATO MUFFINS
Recipe by go for your life extracted from the Herald Sun, a great low-fat savoury muffin, great to serve with soup or chilli.
Provided by Mandy
Categories Lunch/Snacks
Time 30m
Yield 10 muffins
Number Of Ingredients 9
Steps:
- Combine flour, polenta, chives, parsley, capsicum & sweet potato in a bowl.
- Mix the egg & milk together & add to the dry ingredients.
- Combine well and then spoon into lightly greased muffin pans.
- Bake at 200.C for approx 15-20 mins.
Nutrition Facts : Calories 93.1, Fat 1.1, SaturatedFat 0.4, Cholesterol 22.4, Sodium 114.3, Carbohydrate 17.7, Fiber 1.7, Sugar 2.8, Protein 3.2
SUGAR FREE ORANGE POLENTA MUFFINS
Delicious orange polenta muffins that can be made quickly and easily. You can also add cranberries and nuts to add some variety to this recipe.
Provided by kayw13
Categories Quick Breads
Time 40m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375.
- Mix all dry ingredients together EXCEPT splenda or sugar, set aside.
- Mix all milk and all orange juice together, set aside.
- Beat butter until light and fluffy, add splenda or sugar and beat until extra light and fluffy (about 2 mins).
- Add eggs one at a time and beat after each addition.
- Add vanilla and zest, and beat well to combine.
- Fold in half flour mixture, mix slightly, fold in half milk/OJ mixture, mix slightly and repeat flour/OJ mixture combination. Fold until all is well combined.
- Divide into 12 muffin cups (buttered if not using non-stick or silicone), sprinkle brown sugar over the top of each muffin (if using), and bake at 375 for 25-30 minutes or until cake tester comes out clean.
Nutrition Facts : Calories 195.8, Fat 10.6, SaturatedFat 6.2, Cholesterol 66.9, Sodium 153.4, Carbohydrate 20.9, Fiber 1, Sugar 1.5, Protein 4.2
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