Low-fat (or Not!) Corn Muffins

Low-fat Corn Muffins

The corn makes these really moist for low-fat muffins.
These are wonderful made the "regular" way with the butter!!

Low-fat (or Not!)*Corn Muffins

2 cups self-rising cornmeal
1 cup self-rising flour
1 tablespoon sugar, optional
1/2 cup low-fat buttermilk (I use White Lily Buttermilk Cornmeal mix, so I just fat-free 1/2-and-half.)
¾ cup Egg Beaters (equals 3 eggs) (I used 1 egg and 1/2 cup of Egg Beaters.)
1 can (15 ounces) cream-style corn
2 tablespoon melted “light” butter (I used fat-free squeeze butter.)

Preheat oven to 425°. Coat muffin pan liberally with cooking spray. (Use plenty of spray to help these brown and to help keep them from sticking.)
Combine the cornmeal, flour and sugar in a large mixing bowl. In another bowl, whisk together the buttermilk and Egg Beaters; stir in the cream-style corn and melted butter. Stir the wet ingredients into the dry ingredients just until blended. Spoon into the prepared baking pan.
Bake for about 15 minutes, or until golden brown.

*For "Regular" Corn Muffins, use three eggs, regular buttermilk and 4 - 6 tablespoons of melted butter.

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