Very Low Fat Corn Muffins (0.5g) – a delicious recipe with flour, yellow cornmeal, splenda, sugar, baking powder, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375 degrees.
2
Combine flour, cornmeal, Splenda, sugar, baking powder, and salt in a large bowl.
3
Mix well and set aside.
4
In a separate medium bowl, mix together corn, egg substitute, and yogurt.
5
Whisk thoroughly.
6
Add contents of the medium bowl to the large one, and stir until completely mixed.
7
Line 9 cups of a 12-cup muffin pan with baking cups and/or spray with nonstick spray.
8
Evenly distribute batter among the 9 cups -- cups will be VERY full.
9
(We don't call 'em MegaMuffins for nothin'!
10
).
11
Bake in the oven for 15 - 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.
12
Allow to cool and then enjoy!
13
Calories: 158.
14
Fat: 0.5g.
15
Sodium: 358mg.
16
Carbs: 32g.
17
Fiber: 1.5g.
18
Sugars: 9g.
19
Protein: 6g
20
POINTS value 3*.
616
kcal
Calories
40
g
Fat
51
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup all-purpose flour, ¾ cup yellow cornmeal, ¼ cup splenda no calorie artificial sweetener (granulated), ¼ cup granulated sugar, and more.
Yes, Very Low Fat Corn Muffins (0.5g) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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