These muffins are pretty much perfect -- a little sweet, very moist, and so low in the calorie and fat departments, your head may actually fall off. Oh, and one more thing. They're HUGE!Ingredients:
1 cup all-purpose flour
3/4 cup yellow cornmeal
1/4 cup Splenda No Calorie Sweetener (granulated)
1/4 cup granulated 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 (like Egg Beaters Original
3/4 cup fat-free Greek yogurt (Fage Total 0%
is the best!)Directions:
Preheat oven to 375 degrees.
Combine flour, cornmeal, Splenda, sugar, baking powder, and salt in a large bowl. Mix well and set aside. In a separate medium bowl, mix together corn, egg substitute, and yogurt. Whisk thoroughly. Add contents of the medium bowl to the large one, and stir until completely mixed.
Line 9 cups of a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute batter among the 9 cups -- cups will be VERY full. (We don't call 'em MegaMuffins for nothin'!)
Bake in the oven for 15 - 20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Allow to cool and then enjoy!
MAKES 9 SERVINGS