Applesauce Corn Muffins

prep time:: 5 - 10 min
total time:: 22 - 30 min

Makes 12 muffins

Heather Clements

sweet corn muffins baked in individual servings, easy to store

ingredients

nonstick cooking spray
1 1/4 cup unbleached flour
1/3 cup sugar
3/4 cup yellow corn meal
1 Tbsp baking powder
1/2 tsp salt
1 tsp cinnamon (optional)
1/3 cup milk
1 beaten egg
1 cup applesauce
1/4 cup vegetable oil

directions

Preheat oven to 425 F. Grease a 12-cup muffin tin with nonstick spray. In a medium bowl, mix 1 1/4 cup unbleached flour, 1/3 cup sugar, 3/4 cup yellow corn meal, 1 Tbsp baking powder, and 1/2 tsp salt. In a small bowl, mix 1/3 cup milk, 1 beaten egg, 1/4 cup vegetable oil, and 1 cup applesauce. Add to flour mixture and stir till just moist, barely blended. Fill prepared muffin tin cups 2/3 full and bake 15-20 minutes (about 17) at 425F. Cool pan on wire rack 5 minutes, then cool individual muffins on wire racks a few minutes more before serving warm. Optional: serve with butter and honey on side. 1 tsp cinnamon can be added to dry ingredients before mixing if desired, but Rod doesn’t like so I don’t.

notes

Bfast: Dry scramble 2 eggs, 1/2 cup liquid egg white, & 1 slice lowfat Swiss; snack: 1/2 cup 1% cott. cheese & 1/2 cup blueberries; snack: apple slices w/2 Tbsp peanut butter; Dinner: Corn muffins with Crockpot Chicken and Corn Chili.

Source: Heather Clements