Low Fat Corn Muffins

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  • Yield: 12 muffins
  • Prep Time:  10 minutes
  • Bake Time: 15 to 18 minutes

Ingredients

  • 3/4 cup all-purpose flour
  • 3/4 cup cornmeal
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup skim milk
  • 1 egg
  • 1/4 cup Karo® Light Corn Syrup
  • 2 tablespoons corn oil
  • 1 cup frozen OR canned whole kernel corn, thawed and drained

Directions

  1. Preheat oven to 400°F. Grease 12 (2-1/2-inch) muffin cups.
  2. 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.
  3. Divide batter evenly into prepared muffin cups.
  4. Bake 15 to 18 minutes or until muffin tops are lightly browned. Cool in pan 5 minutes before removing.

About
Corn Syrup

See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture

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Low Fat Corn Muffins

  • Yield: 12 muffins
  • Prep Time:  10 minutes
  • Bake Time: 15 to 18 minutes

Ingredients

  • 3/4 cup all-purpose flour
  • 3/4 cup cornmeal
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup skim milk
  • 1 egg
  • 1/4 cup Karo® Light Corn Syrup
  • 2 tablespoons corn oil
  • 1 cup frozen OR canned whole kernel corn thawed and drained

Directions

  • 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.