Corn-Filled Mini-Muffins

recipe
Prep: 7 minutes; Cook: 13 minutes; Other: 2 minutes

Yield:

12 servings (serving size: 2 muffins)

Recipe from

Oxmoor House

Recipe Time

Prep: 9 Minutes
Cook: 13 Minutes

Nutritional Information

Calories 102
Caloriesfromfat 37 %
Fat 4 g
Satfat 0.6 g
Monofat 2 g
Polyfat 0.8 g
Protein 2.2 g
Carbohydrate 13.8 g
Fiber 0.6 g
Cholesterol 4 mg
Iron 0.4 mg
Sodium 147 mg
Calcium 29 mg

Ingredients

1 (6.5-ounce) package corn muffin mix (such as Betty Crocker)
1/3 cup fat-free milk
2 tablespoons canola oil
2 egg whites
1 cup frozen shoepeg white corn
Butter-flavored cooking spray

Preparation

1. Preheat oven to 400°.

2. Combine all ingredients except cooking spray in a medium bowl; stir just until combined. Spoon batter evenly into 24 miniature muffin cups coated with cooking spray. Bake at 400° for 11 minutes. Spray tops of muffins with cooking spray; bake an additional 2 minutes. Remove from oven; let stand in pan 2 minutes.

Cooking Light Fresh Food Fast,

Oxmoor House

April 2009
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