Corn-Filled Mini-Muffins

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

Yield: 12 servings (serving size: 2 muffins)
Recipe from Cooking Light Fresh Food Fast

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Nutritional Information

Amount per serving
  • Calories: 102
  • Calories from fat: 37%
  • Fat: 4g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.8g
  • Protein: 2.2g
  • Carbohydrate: 13.8g
  • Fiber: 0.6g
  • Cholesterol: 4mg
  • Iron: 0.4mg
  • Sodium: 147mg
  • Calcium: 29mg


  • 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. 1. Preheat oven to 400°.
  2. 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.
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