Prep: 10 minutes
Cook: 20 minutes
1 cup all-purpose flour
3/4 cup yellow cornmeal
1/4 cup Splenda No Calorie Sweetener (granulated), or an HG Natural Alternative below
1/4 cup granulated white sugar
1 tbsp. baking powder
1/4 tsp. salt
1 1/2 cups canned cream-style corn
3/4 cup fat-free liquid egg substitute
3/4 cup fat-free plain Greek yogurt
Preheat oven to 375 degrees. Line 9 cups of a 12-cup muffin pan with foil baking cups, or spray them with nonstick spray.
In a large bowl, mix flour, cornmeal, Splenda, sugar, baking powder, and salt.
In a medium bowl, thoroughly mix cream-style corn, egg substitute, and yogurt. Transfer contents to the large bowl and stir well.
Evenly distribute batter among the 9 lined or sprayed cups--cups will be FULL to the brims.
Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes. Eat up!
MAKES 9 SERVINGS
HG Natural Alternative: If you prefer a natural no-calorie sweetener, use spoonable calorie-free Truvia in place of the Splenda. But since Truvia is about twice as sweet, halve the amount called for in the Ingredients list.
Another HG Natural Alternative: Skip the Splenda in this recipe and double the granulated white sugar; each muffin will have 177 calories, 37g carbs, and 14.5g sugars.
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Publish Date: 2012-10-16