Healthier Corn Muffins
The cinnamon honey butter in the fridge was just just begging for a good corn muffin. Corn muffins have so much fat and white flour that we decided to experiment and see if we could make something not only tasty, but healthy. (After all, we planned to spread butter on the muffins!) This concoction worked.
Prep Time: 10 mins Cooking Time: 7 to 9 mins
Ingredients:
1 cup wheat flour
1 1/4 cup corn meal
2 teaspoons baking powder
1/3 cup sugar
1/2 teaspoon salt
1/4 cup canola oil
3 generous tablespoons unsweetened apple sauce
1 cup lowfat milk
1 tablespoon lemon juice
1 egg beaten
Preheat oven at 400 degrees. Pour lemon juice into milk and let stand for 5 minutes. (You can use lowfat buttermilk instead if you have it on hand.) Sift together flour, sugar, baking powder, salt and corn meal. Gently mix in egg, oil, apple sauce and milk. Scoop into greased mini muffin pans and bake for 7 to 9 minutes or until toothpick comes out clean. IMPORTANT NOTE: my kid really wanted to use the muffin liners, but I would highly recommend against using them. We made the second batch without and they were better. Makes about 3 dozen mini muffins.
The combination of corn muffin and sweet cinnamon honey butter was really something special. My kid ate 4 muffins and is now bouncing around the house yapping about how good they are to my husband. It’s a healthy hit!
- Making lemon juice.
- Measuring baking powder.
- Sifting dry ingredients.
- Adding milk.
- Ready for baking!
- Corn muffins are served.
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