Corn-Filled Mini-Muffins

Name: Corn-Filled Mini-Muffins
Prep time: 9 min
Yield: 12 servings (serving size: 2 muffins)
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

1 Review

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Prep Time

9 Mins

Cook Time

13 Mins

Yield

12 servings (serving size: 2 muffins)

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

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

How to Make It

Step 1

Preheat oven to 400°.

Step 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

Ratings & Reviews

flambe99's Review

2010-11-17T15:41:50-05:00 flambe99

Delicious mini-muffins went perfectly with chili. I didn't know what shoepeg corn was, so I just used frozen white corn. Only drawback was that it made too many for me, so some of them went a bit moldy before I had time to eat them all. Definitely not your traditional cornbread, which is fine with me - much more moist and a little sweet.

Corn-Filled Mini-Muffins

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