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!)
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 - 20 minutes. Eat up!
MAKES 9 SERVINGS