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Cornbread Muffin Recipe, Easy & Low-Calorie

Updated on October 10, 2007

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.

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Ingredients

  • 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

Directions:

  1. Preheat oven to 400°.
  2. Spray muffin tins with cooking spray.
  3. In a small bowl, combine the flour, baking powder, and cornmeal. Set aside.

  4. In a large bowl, whisk togetherthe sugar, salt, applesauce, and vanilla. Itshould resemble a sparkly paste.
  5. Stir in the yogurt and mix until well blended.
  6. Alternating between them, slowly add dry ingredients and soy milk to the sugar mixture.
  7. Beat until well blended.
  8. Fill muffin cups and bake for 20 minutes.

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.

Calories: 133

Fat: 1 gram

Carbs: 29 grams

Protein: 4.3 grams

Cholesterol: 0

Iron: 6.4%

Calcium: 7.5%

Comments

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    • profile image

      Asha 

      4 years ago

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    • profile image

      Jose 

      4 years ago

      sarahpotterphotography.com The project srtated here thinking that I would want to paint the frame black. This is another frame that I picked up at an antique store for $5. Such a steal but shh don't tell them that. This one has the glass in tack and a great piece of hardware. Once I finished painting it I thought the paint looked too flat and almost gothic. Not quite what we go for here at the Schnell's.

    • profile image

      Ned 

      4 years ago

      Hi Emily was just googling vcetirulime to make hypertufa garden ornaments, when I found your blog and have been stuck here for the past hour! Some great info and easy navigation! I have a newly-built 5 7 raised bed, so this discovery is really timely. I live in Mauritius (tiny island in the Indian Ocean), so it'll be interesting to see how your guidelines adapt to our tropical conditions we only have summers (hot and humid) and winters (a wetter and cooler version of summer!).Anyway, here's my recipe (sorry, my measurements are in metric we're originally from Australia)Zucchini with Pistachio Pesto1/4 cup shelled pistachios1/3 cup pine nuts3 cloves garlic1 cup firmly packed basil leaves1/2 cup extra virgin olive oil1/2 tsp salt500g zucchini, cut into matchsticks50g butterParboil the pistachios for 2 minutes, then rub in a tea towel to remove skins. Process pistachios, pine nuts and garlic to a fine paste. Add the basil and process till pureed. With the processor running, add the olive oil in a thin stream to a mayonnaise consistency. Add salt to taste and set aside. Sauté the zucchini in butter for 4-5 mins or till crisp and tender. Add pesto and toss to heat through. Serve immediately. The pesto can be frozen.

    • profile image

      carolyn mc elroy 

      10 years ago

      WONDERFUL RECIPES AND GOOD DOWN TO EARTH ONES THAT I CAN INCORPORATE INTO MY LIFESTYLE. HERE IN THE COUNTRY, WE JUST DON'T COOK THE FANCY WAY. IT'S AMAZING WHAT WE CAN DO WITH BEANS AND CORNBREAD AND MAKE IT LOOK LIKE A GOURMET MEAL!!! HA! HAPPY NEW YEAR TO YOU AND YOURS.....

    • cgull8m profile image

      cgull8m 

      10 years ago from North Carolina

      Great recipe, I just buy store mixes, I never like them. This seems to be a good combination of ingredients. They look awesome.

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