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Butteryum food blog recipes

Light Corn Muffins

Patricia Reitz

Is there such a thing as a healthier corn muffin? Little ButterYum and I wanted to find out, so we came up with this lightly sweetened, reduced fat recipe that was inspired by Jamie of Jamie Cooks It Up!  They passed the kid test - we give them two thumbs up!

Items used to make this recipe:

Light Corn Muffins

makes 12 regular muffins or 24 mini muffins

Printable Recipe


  • 1/4 cup water

  • 1/2 cup apple sauce

  • 1 egg

  • 3 tablespoons unsalted butter, melted

  • 1 1/2 cups all-purpose flour

  • 1 cup cornmeal (not self-rising)

  • 1/2 cup granulated sugar

  • 1 teaspoon fine sea salt

  • 1 teaspoon baking soda

  • 2 teaspoons baking powder


  1. Preheat oven to 350F, baking rack in the middle of the oven.

  2. Spray muffin pan with baking spray or line with paper liners.

  3. In a small bowl, whisk together the water, apple sauce, egg, and melted butter; set aside.

  4. In a medium bowl, whisk together the remaining dry ingredients; then stir in the reserved wet ingredients until combined. Fill muffin cups about 3/4 full. Bake in a 350F oven: 13-18 minutes for regular muffins; 5-8 minutes for mini muffins (we like them kind of browned).

Note: To make Jamie's recipe, omit the apple sauce and water listed above, and add 1/2 cup pureed canned corn.

recipe inspired by Jamie of Jamie Cooks It Up!