Corn Muffins

Southern Living
1 dozen


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1 cup all-purpose flour
1 cup yellow cornmeal
1 (11-ounce) can sweet whole kernel corn, drained
2 tablespoons minced red bell pepper
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon ground red pepper
3/4 cup 1% low-fat milk
1/2 cup egg substitute
2 egg whites
1 tablespoon vegetable oil
Vegetable cooking spray


Combine first 7 ingredients in a large bowl; make a well in center of mixture.

Stir together milk and next 3 ingredients. Add to flour mixture, stirring just until moistened. Spoon into muffin pans coated with cooking spray, filling two-thirds full.

Bake at 375° for 20 minutes. Remove muffins from pans immediately, and cool slightly on wire racks.

Created date

October 2003

Nutritional Information

Calories 132
Fat 2.6 g
Cholesterol 1 mg
Sodium 409 mg