Light Corn Muffins
Light Corn Muffins with a touch of sweetness from honey.
Servings 12
Cost 5
Ingredients
- 2 tablespoons corn oil or any vegetable oil
- 1 extra large egg 2 oz or try using egg substitute
- 1 cup reduced fat milk
- 3 tablespoons honey
- ¼ teaspoon butter extract optional
- 1 cup all-purpose flour (130 grams)
- 1 ¼ cups cornmeal
- ¼ cup granulated sugar (50 grams)
- 1 tablespoon baking powder
- ½ teaspoon salt plus an extra pinch
Instructions
- Preheat oven to 400 degrees F. Line a 12 count muffin tin with paper liners.
- Whisk together the oil, egg, milk and honey and set aside.
- In a large mixing bowl, stir together flour, cornmeal, sugar, baking powder and salt. Make a well in the center and add the honey mixture. Stir just until mixed.
- Divide batter between muffin cups (cups should be about ¾ full) and bake for about 15 minutes or until edges are brown.
Notes
Note: For a half batch, crack use half of all ingredients. To halve the egg, crack it into a little cup, mix with a fork and measure out two generous tablespoon or weigh out 1 oz.
