Judy's Low-Fat Corny Corn Muffins
Source: Judy's Kitchen
Rating: 9 out of 10
INGREDIENTS:
1 ear of fresh corn, cooked
1 Tbsp. unsalted butter
1 Tbsp. molasses
1/2 cup sugar (I used 1/4 cup sugar + 1 tsp. Stevia)
1 large egg
1/2 cup unsweetened applesauce
1/2 cup lite sour cream
1/2 cup fat-free half and half
1 cup self-rising cornmeal (I used Tenda-Bake white)
Place the ear of corn on the center post of a tube pan or bundt pan (see below) and cut the kernels off. After the kernels are scraped off, use the back of the knife to scrape up and down against the cob to get all the cornstarch out -- there will be quite a bit. When you are done, the cob should be picked clean. Set aside.Preheat oven to 425F. Combine the sour cream and half and half together; set aside. In a medium microwaveable bowl, melt the butter. With a whisk, stir in the molasses and sugar and beat well. Beat in the egg, sour cream, half and half and applesauce, combining well. Stir in the cornmeal and corn and mix just till barely combined. Fill 10 muffin cups 2/3 full and bake for 13-16 minutes, or till muffins test done with a wooden pick.
1 comment:
brinkka2011 says: I think you should use more images on your blog, but besides that, it is really great. Cheers.
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