Low Fat Corn Muffins

Name: Low Fat Corn Muffins
Total time: 40 min
Yield: 12 muffins
Ingredients: 3/4 cup all-purpose flour; 3/4 cup cornmeal; 2 tablespoons sugar; 2 teaspoons Fleischmann's® Baking Powder; 1/2 teaspoon salt; 1/2 cup skim milk; 1 egg; 1/4 cup Crown® Lily White® Corn Syrup; 2 tablespoons Mazola® Corn Oil; 1 cup frozen OR canned whole kernel corn, thawed and drained

Beginner • 12 muffins • 40 min

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.

Ingredients

3/4 cup all-purpose flour
3/4 cup cornmeal
2 tablespoons sugar
2 teaspoons Fleischmann's® Baking Powder
1/2 teaspoon salt
1/2 cup skim milk
1 egg
1/4 cup Crown® Lily White® Corn Syrup
2 tablespoons Mazola® Corn Oil
1 cup frozen OR canned whole kernel corn, thawed and drained

Method

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.