“This recipe was featured in an email today from the www.sparkrecipes.com website. Thanks Elaine! :-) Submitted by OELAINEO - "For even more nutrition, look for "whole ground corn meal" or corn meal that had not been de-germinated. This recipe cuts the oil and doubles the fiber for a great-tasting muffin with 1/2 the calories of regular corn muffins."”
READY IN:
30mins
SERVES:
6
YIELD:
6 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees F. Prepare 6 non-stick muffin tins by spraying them with butter-flavored oil.
  2. In one bowl combine the dry ingredients.
  3. In another bowl, combine the wet ingredients.
  4. Add the wet ingredients to the dry ingredients and stir just until moistened (about 30 strokes with a spatula). Divide the batter evenly among the muffin compartments.
  5. Bake 20-25 minutes. Immediately remove the muffins from the pan and serve them hot.

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