Light Corn Muffins

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:

(affiliate links)

• professional muffin pan https://amzn.to/2JEATB9

• cupcake liners https://amzn.to/2E4VBH2

• baker’s joy https://amzn.to/2LC27uR

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Light Corn Muffins

makes 12 regular muffins or 24 mini muffins

Printable Recipe

Ingredients

• 1/4 cup water

• 1/2 cup applesauce

• 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

Directions

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!