Corn Muffins



6 muffins (serving size: 1 muffin)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 15 Minutes

Nutritional Information

Calories 122
Caloriesfromfat 0.0 %
Fat 3.8 g
Satfat 0.4 g
Monofat 2 g
Polyfat 1.3 g
Protein 3.7 g
Carbohydrate 19.8 g
Fiber 1.7 g
Cholesterol 30 mg
Iron 0.9 mg
Sodium 310 mg
Calcium 57 mg


1 cup self-rising white cornmeal mix (such as White Lily)
1/2 cup plain nonfat yogurt
1 large egg
1 tablespoon canola oil
1/2 cup frozen whole-kernel corn
Cooking spray


1. Preheat oven to 425°.

2. Place 6 muffin cups in oven while it preheats. Place cornmeal mix in a medium bowl, and make a well in center. Combine yogurt, egg, and oil in a bowl, stirring well with a whisk; stir in corn. Add yogurt mixture to cornmeal mix, stirring just until moist.

3. Remove muffin cups from oven; coat with cooking spray. Spoon batter evenly into cups. Coat batter with cooking spray. Bake at 425° for 15 minutes or until lightly browned.

Cooking Light Fresh Food Fast Weeknight Meals,

Oxmoor House

March 2010
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