Thursday, January 13, 2011

HG Cheesy-Good Cornbread Muffins

Hungry Girl's Cheesy-Good Cornbread Muffins
From Hungry Girl's 200 Under 200: 200 Recipes Under 200 Calories (p.91)

* 1 cup canned cream-style corn
* 2/3 cup all-purpose flour
* 1/2 cup yellow cornmeal
* 1/2 cup fat-free liquid egg substitute
* 1/2 cup fat-free sour cream
* 1/2 cup shredded reduced-fat cheddar cheese
* 1/4 cup scallions (I substituted jalopenos! MMM!)
* 2 Tbsp. Splenda (I used Truvia)
* 1 1/2 tsp. baking powder
* 1/4 tsp. salt
*OPTIONAL: 1/4 tsp. hot sauce (I skipped this)

1. Preheat oven to 375 degrees.

2. In a large bowl, combine flour, cornmeal, Splenda (or whatever), baking powder, and salt until well mixed.

3. In a small bowl, mix together all of the other ingredients: corn, egg su
bstitute, sour cream, cheese, and scallions (or jalapeƱos).

4. Add contents of the small bowl to the large bowl and stir until mixed thoroughly.

5. Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute muffin batter among the cups.

6. Bake in the oven for 15-20 minutes, until muffins are firm and light golden brown. Allow to cool for a few minutes, and enjoy!

Serves 12

The Breakdown:
Per muffin...
85 calories
1.5g fat
240mg sodium
14g carbs
1g fiber
2g sugar
4g protein


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