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
Preheat oven to 400°.
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
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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.
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