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!
Light Corn Muffins
makes 12 regular muffins or 24 mini muffins
1/4 cup water
1/2 cup apple sauce
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
Preheat oven to 350F, baking rack in the middle of the oven.
Spray muffin pan with baking spray or line with paper liners.
In a small bowl, whisk together the water, apple sauce, egg, and melted butter; set aside.
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!