72 low calorie corn muffins Recipes

  • Banana Corn Muffins
    banana, mashed, low-fat milk, jiffy corn muffin mix
    35 min, 3 ingredients
  • Corn and Cheese Muffins
    corn muffin mix, nonfat milk, low-fat cottage cheese, eggs and
    1 More
    corn muffin mix, nonfat milk, low-fat cottage cheese, eggs, shredded cheddar cheese (about 2 oz)
    5 ingredients
  • Low-Fat Corn Muffins
    king arthur unbleached all-purpose flour, cornmeal and
    8 More
    king arthur unbleached all-purpose flour, cornmeal, nonfat dry milk powder, sugar, baking powder, salt, cream-style corn, water, egg substitute, unsweetened applesauce
    30 min, 10 ingredients
  • Jalapeno Corn Muffins
    all-purpose flour, cornmeal and
    9 More
    all-purpose flour, cornmeal, baking powder (18369) or reduced sodium, salt (lesser amount used with double-acting baking powder), eggs, low-fat buttermilk, canola oil, jalapeno pepper, minced, red bell pepper, minced, green bell pepper, minced, shredded) reduced-fat cheddar cheese
    11 ingredients
  • Muffin Making Tips
    muffin pans and
    40 More
    muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.
    41 ingredients
  • Cranberry Orange Low Fat Muffins
    flour, baking powder, salt, sugar, orange juice and
    6 More
    flour, baking powder, salt, sugar, orange juice, egg whites, light corn syrup or 1/3 cup dark corn syrup, orange zest, coarsely chopped fresh cranberries or 1 cup frozen cranberries, chopped walnuts (optional), nonstick cooking spray (for muffin pan )
    40 min, 11 ingredients
  • Jack-Corn Muffins Jack-Corn Muffins
    shredded monterey jack cheese with jalapeno peppers and
    4 More
    shredded monterey jack cheese with jalapeno peppers, packaged corn muffin mix, corn kernels, low-fat milk, whole large egg
    23 min, 5 ingredients
  • Corn Bread Souffle Corn Bread Souffle
    corn muffin mix, cream corn - 8 oz, eggs and
    3 More
    corn muffin mix, cream corn - 8 oz, eggs, low fat sour cream, melted butter, whole kernel corn - 8 oz
    35 min, 6 ingredients
  • Shortcut Corn and Cheese Muffins Shortcut Corn and Cheese Muffins
    corn muffin mix, nonfat milk, low fat cottage cheese, eggs and
    1 More
    corn muffin mix, nonfat milk, low fat cottage cheese, eggs, shredded cheddar cheese (about 2 oz)
    40 min, 5 ingredients
  • Corn Muffins With Jalapenos and Lime Butter Corn Muffins With Jalapenos and Lime Butter
    butter, softened and divided, sweet onion, chopped fine and
    15 More
    butter, softened and divided, sweet onion, chopped fine, garlic cloves, minced, fresh corn kernels or 1 cup frozen corn, jalapenos, minced, salt, divided, flour , about 4 1/2 oz, yellow cornmeal, sugar, baking powder, baking soda, chili powder, low-fat buttermilk, eggs, egg white, fresh lime juice, honey
    45 min, 17 ingredients
  • Corn Muffins Corn Muffins
    all-purpose flour, yellow cornmeal and
    10 More
    all-purpose flour, yellow cornmeal, sweet whole kernel corn, drained, minced red bell pepper, baking powder, salt, ground red pepper, low-fat milk, egg substitute, egg whites, vegetable oil, vegetable cooking spray
    12 ingredients
  • Low Fat/Cal Corn Muffins Low Fat/Cal Corn Muffins
    yellow cornmeal, all-purpose flour, wheat germ and
    6 More
    yellow cornmeal, all-purpose flour, wheat germ, splenda, or stevia, baking powder, salt, skim milk, low-fat yogurt, plain or vanilla, egg, lightly beaten
    9 ingredients
  • Quick Corn Bread with Smoky-Sweet Butter Quick Corn Bread with Smoky-Sweet Butter
    low-fat milk, corn muffin mix (such as jiffy), egg and
    4 More
    low-fat milk, corn muffin mix (such as jiffy), egg, unsalted butter, softened, honey, smoked paprika, ground cumin
    8 ingredients
  • Low-Fat Raspberry-Corn Muffins (Food Network Kitchens) Low-Fat Raspberry-Corn Muffins (Food Network Kitchens)
    all-purpose flour, yellow cornmeal, sugar, baking powder and
    8 More
    all-purpose flour, yellow cornmeal, sugar, baking powder, salt, low-fat buttermilk, apricot nectar, grapeseed oil, vanilla extract, grated orange zest, egg whites, frozen raspberries
    1 hour , 13 ingredients
  • Healthy Blue Corn Muffins Healthy Blue Corn Muffins
    low-fat buttermilk, egg, plain fat-free yogurt and
    4 More
    low-fat buttermilk, egg, plain fat-free yogurt, blue cornmeal (finely ground ), baking powder, baking soda, salt
    15 min, 7 ingredients
  • Sweet Corn Muffins Sweet Corn Muffins
    all-purpose flour (about 6 3/4 oz), granulated sugar and
    8 More
    all-purpose flour (about 6 3/4 oz), granulated sugar, yellow cornmeal, baking powder, salt, plain low-fat yogurt, butter, melted, fat-free milk, egg, lightly beaten, turbinado sugar (optional)
    10 ingredients
  • Raspberry Corn Muffins Raspberry Corn Muffins
    all-purpose flour, yellow cornmeal, brown sugar and
    10 More
    all-purpose flour, yellow cornmeal, brown sugar, baking powder, baking soda, salt, plain low-fat yogurt, vegetable oil, grated lemon rind, eggs, lightly beaten, fresh raspberries, granulated sugar
    13 ingredients
  • Strawberry Corn Muffins Strawberry Corn Muffins
    cornmeal, flour, sugar, baking powder, salt, eggs and
    3 More
    cornmeal, flour, sugar, baking powder, salt, eggs, low-fat buttermilk, unsalted butter, melted, strawberry, sliced
    35 min, 9 ingredients




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