Recipes
Return to previous pageCorn Muffins
(4 ratings)
- Preparation Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
- Servings: 12
Ingredients
- cooking spray or paper liners
- 1 cup cornmeal
- 1/2 cup vital wheat gluten (flour)
- 1/3 cup vanilla soy protein powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup Splenda
- 1/2 cup 2% cottage cheese
- 2 tablespoons unsalted butter, softened
- 1 1/2 cups low-fat buttermilk
- 1/2 cup egg substitute
- 1/2 teaspoon vanilla extract
- 1/2 cup frozen corn kernels
Instructions
- Preheat the oven to 425°F. Spray 12 21/2-inch muffin tins with nonstick spray or line with muffin liners.
- In a large bowl, whisk together the cornmeal, wheat gluten, soy protein powder, baking powder, baking soda and Splenda or stevia if using.
- In the bowl of a food processor fitted with a steel blade, puree the cottage cheese with the butter. With the motor running, pour in the buttermilk, egg substitute and vanilla. Pour the wet ingredients into the dry, add the corn and stir just until combined. Divide between the muffin cups and bake 15 minutes or until a toothpick inserted in the center comes out clean. Let cool on a rack.
Tips
- If using Stevia, start with an 1/8th teaspoon. YOu can always add more to your taste.
Client Comments
- Alex J!
- 2/25/2010
- took some advice and only used 1/3 C Splenda and was just sweet enough. Perfect with my Quick White Chilli!
- Kris
- 1/28/2010
- Oh, my gosh, these are good. I only used 1/3 cup of stevia and they were plenty sweet. One question, though...if they're 107 calories, wouldn't they be a K2?
- Tracy
- 10/30/2009
- Made according to recipe, these are extremely sweet. I will cut back on the splenda next time.
- Carol Billings
- 10/4/2009
- Does this really call for 1 1/2 CUPS of Splenda?
- AndyK
- 6/29/2009
- Try 1/3 cup splenda instead and add in 1.5 cups of salsa for an interesting kick!
- Terry Brashem
- 2/5/2008
- Moist and delicious!