Moist Sugarless Cornbread Muffins |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 28 |
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I hate cornbread that has sugar. I combined a couple of 'zaar recipes because I didn't have all the ingredients. This is really moist and the muffins help with portion control. This makes quite a few, so I always freeze the leftovers. Ingredients:
1 (14 1/2 ounce) can creamed corn |
1/2 cup fat free sour cream |
1/2 cup nonfat milk |
2 large eggs |
2 tablespoons butter, melted |
1 cup flour |
2 cups cornmeal |
1 1/2 teaspoons salt |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon cayenne pepper |
Directions:
1. Preheat oven to 450 degrees.
2. Heat creamed corn over medium heat until boiling. Stir in 1 cup of the cornmeal.
3. Mix sour cream & milk until well blended.
4. Stir sour cream mixture into creamed corn mixture, then add eggs and melted butter.
5. Mix cornmeal, flour, salt baking powder, soda and cayenne pepper into a medium bowl.
6. Stir into wet ingredients.
7. Place cupcake papers into muffin tin and fill 1/2 full with batter.
8. Bake 15 minutes or until golden brown.
9. Let cool on a wire rack.
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