Cornbread Muffin Recipe, Easy & Low-Calorie
The handy part about cornbread muffins is that you get the great taste of cornbread, but the muffin acts as built-in portion control. This recipe doesn't use eggs, making it cholesterol free. It also contains less calories and fat than the average cornbread recipe.
- 2/3 cup raw sugar
- 1 tsp. salt
- 1/4 cup applesauce
- 1 tsp. vanilla
- 3/4 cup low-fat or fat-free yogurt
- 1 3/4 cup whole wheat flour
- 1 tbs. baking powder
- 1 cup cornmeal
- 1 1/3 cup soymilk
- Preheat oven to 400°.
- Spray muffin tins with cooking spray.
- In a small bowl, combine the flour, baking powder, and cornmeal. Set aside.
- In a large bowl, whisk togetherthe sugar, salt, applesauce, and vanilla. Itshould resemble a sparkly paste.
- Stir in the yogurt and mix until well blended.
- Alternating between them, slowly add dry ingredients and soy milk to the sugar mixture.
- Beat until well blended.
- Fill muffin cups and bake for 20 minutes.
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This recipe makes 12 muffins. The nutritional information will vary depending upon the ingredients you use.
You can use the following information as a guideline, it is based on the ingredients I used.
Fat: 1 gram
Carbs: 29 grams
Protein: 4.3 grams
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