Yummy Corn Muffins
I'm only brand loyal to a handful of products. White Lily flour and cornmeal are two of them!
If you're not wanting to cook low-fat muffins, use full-fat versions of the fat free ingredients, 2 real eggs and add butter.
1 cup White Lily Buttermilk self-rising white cornmeal mix (1/4 of a cup has 1 gram of fat, so 1 cup = 4 grams of fat)
1 cup White Lily self-rising flour
1 cup whole kernel corn (This has about 1.5 grams of fat.)
Eggbeaters to equal 2 eggs
1 cup fat-free buttermilk
2 tablespoons light sour cream (2.5 grams of fat per tablespoon, so 2 tablespoons = 5 grams of fat) (You can use fat-free sour cream, but the 5 grams of fat in the light sour cream really does make a difference in the texture.)
If you're not looking to cook low-fat muffins, add 3 tablespoons of melted butter
Preheat oven to 400F. Coat muffin tin with cooking spray.
Whisk together cornmeal and flour. Add corn, tossing to coat well. Make a well in the center; set aside.
In a separate bowl, whisk together Egg Beaters, buttermilk, sour cream and butter, if using.
Pour buttermilk mixture into cornmeal mixture, stirring just until ingredients are moistened.
Spoon batter into muffin pan. Bake for about 15 minutes. Do not over bake, particularly if you are making the low-fat version!
Makes 12 muffins. Low-fat version has less than a gram of fat per muffin! These are really good to be low-fat. The full-fat version are super!!