Mini Whole Grain Corn Muffins
Originally Posted on June 9th, 2007 2:45 pm
This is my first attempt to modify corn muffins. I didn’t want to vary the recipe too much from the mix as I was unsure how they would come out. Now that I tried, I may replace the whole egg with just egg whites and see if water would work instead of the milk. The pumpkin worked like a charm! I’ll post updates when I try them again. Oh! Did I say they were YUMMY!
- 7.5 ounce whole Grain Cornbread mix (I used Hodgson Mill Whole Grain Cornbread And Muffin Mix)
- 1 egg
- ½ cup canned pumpkin
- ½ cup skim milk
- Non-stick cooking spray
Preheat the oven to 400 degrees.
In a small bowl mix all ingredients together with a spatula. Spoon into a 24-cup mini muffin pan sprayed with non-stick cooking spray. Bake for about 12 minutes, muffins will be firm to the touch.
With the mix I used I’m estimating 2 mini muffins at just over a point. I think. I was having a hard time calculating. If anyone has any insight please comment. I’m just happy they are whole grain, super YUMMY and the toddler liked them!
Upadate: I froze the letovers. Popped two in the microwave for 20 seconds and they came out perfect!
Labels: BreakfastIdeas, DinnerIdeas, SnackIdeas
posted by Roni
at
2:10 PM
3 Comments :
10 Original Responses to “Mini Whole Grain Corn Muffins”
1.
on 09 Jun 2007 at 10:59 pm1 swizzlepop
Thank you, thank you, thank you!!! Did the pumpkin skew the taste at all? I wonder if I can use that in my mix instead of the oil? I may need to experiment too since I already have a mix and I’m not sure if I can find the one you mentioned. Thanks again for posting this, they look super yummy!
2.
on 10 Jun 2007 at 10:21 am2 Emily
Yum! I’ve never thought to use pumpkin in a corn muffin mix before!
I’ve always been afraid to try to create my own recipes, but after a couple tries I came up with a whole wheat maple cornbread that tastes DELICIOUS! It rises beautifully & with a couple spritzes of I Can’t Believe It’s Not Butter Spray, tastes sinful. I’m not sure how long to cook it in muffin cups, as I usually use an 8×8 pan. Oven temps vary too, so keep an eye on it until you know your oven! Next time I’ll try it in the muffin cups though & try to figure out the points as well. The calories of each item are in parenthesis, if you use different ingredients just remember the nutritionals will differ! ;)
Whole Wheat Maple Cornbread
Makes: 4-8 servings (depending how much you like cornbread!)
1 ¼ cup whole wheat flour (500)
½ cup wheat bran (60)
¼ cup yellow cornmeal (120)
1/3 cup Splenda (35)
1 tablespoon baking powder (5)
Salt
1 ½ teaspoons cinnamon (10)
1 ¼ cup milk (100)
¼ cup egg substitute (30)
25 Sprays “I Can’t Believe It’s Not Butter Spray” (20)
½ sugar-free maple syrup (60)
1. Combine dry ingredients in a large mixing bowl
2. Slowly add milk while stirring. Add egg substitute and maple syrup. Spray ICBINB and stir until well combined
3. Grease an 8×8” pan with Pam and pour in batter.
4. Bake in preheated 425 F oven for 20-25 minutes, or until toothpick inserted in center comes out clean
Calories in entire recipe: 940
Calories: 235 per ¼ recipe, 157 per 1/6, 118 per 1/8
If in 12 muffin cups: 79 per muffin
3.
on 10 Jun 2007 at 1:08 pm3 Dulcie
I couldnt find the point values for the whole grain cornbread mix… recipe builder puts it at 1 point per muffin with the regular cornbread mix. Sometimes whole grains will lower the points, sometimes they do make it higher.
How many points for the whole box of the cornbread mix Roni?
4.
on 10 Jun 2007 at 9:04 pm4 roni
@swizzlepop - not at all! No one would guess pumpkin was in there!
5.
on 10 Jun 2007 at 9:05 pm5 roni
@Dulcie - Thanks! That’s probably right. The whole grain may just add a bit more fiber.
6.
on 16 Jun 2007 at 3:21 pm6 Annie
Hey Roni,
Wonder if you could use 1/4c Eggbeater instead of an actual egg? Might help with the points…but might not be good for baking. What do the bakers out there think?
Annie
7.
on 18 Jun 2007 at 1:56 pm7 roni
@Annie - I think it would work! Try it!
8.
on 18 Jun 2007 at 9:51 pm8 Jules
Eggbeaters work great in baking. And they are easier than cracking the egg and seeing that big blob of rooster —–.
9.
on 19 Jun 2007 at 1:33 pm9 Jess
I wonder if using unsweetened applesauce would work instead of oil and egg whites instead of a whole egg. I found this at my local grocery so I will try sometimes and let you know!
10.
on 22 Jun 2007 at 2:54 pm10 Jessica
Just for fun, I wonder how this would be if you add a can of corn. My aunt makes this casserole that is awesome but it has sour cream, a STICK of butter, box of jiffy mix, creamed corn and reg corn. I just wonder if it would throw off the moisture balance for baking. ??? I will definetly try these!
mmmmmmmm! Delicious and not a hint of the pumpkin... YUM!
Corn Muffins are my favorite. A few years ago I found this weight watcher recipe for Blueberry Corn Muffins at only 2 points each. Yummy
Sugar Free Blueberry Corn Muffins
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