Low Fat Corn Muffins
Delicious with a bowl of chili.
Prep Time: 10 minutes
Bake Time: 15 to 18 minutes
Serving Size: 1 muffin
Yield: 12 muffins
3/4 cup all-purpose flour
3/4 cup cornmeal
2 tablespoons sugar
2 teaspoons Argo® Baking Powder
1/2 teaspoon salt
1/2 cup skim milk
1/4 cup Karo® Light Corn Syrup
2 tablespoons Mazola® Corn Oil
1 cup frozen OR canned whole kernel corn, thawed and drained
Preheat oven to 400°F. Grease 12 (2-1/2-inch) muffin cups.
Combine flour, cornmeal, sugar, baking powder and salt in a large bowl. Whisk milk, egg, corn syrup and oil in a small bowl. Stir into flour mixture until smooth. Stir in corn.
Divide batter evenly into prepared muffin cups.
Bake 15 to 18 minutes or until muffin tops are lightly browned. Cool in pan 5 minutes before removing.