Great texture, and the perfect amount of sweetness!
1⁄12th of recipe (1 muffin): 101 calories, 0.5g total fat (0g sat fat), 232mg sodium, 21g carbs, 2.5g fiber, 1.5g sugars, 5.5g protein
You’ll Need: 12-cup muffin pan, foil baking cups (or nonstick spray), small blender or food processor, large bowl, medium-large bowl, whisk
Prep: 15 minutes • Cook: 20 minutes
1½ cups frozen sweet corn kernels, thawed
¾ cup fat-free plain Greek yogurt
1 cup whole-wheat flour
¾ cup yellow cornmeal
3½ tablespoons Truvia spoonable no-calorie sweetener (or another natural brand about twice as sweet as sugar)
2¼ teaspoons baking powder
½ teaspoon salt
¾ cup egg whites (about 6 large eggs’ worth)
½ cup unsweetened vanilla almond milk
2 teaspoons vanilla extract
1. Preheat oven to 375 degrees. Line a 12-cup muffin pan with foil baking cups, or spray it with nonstick spray.
2. In a small blender or food processor, combine thawed corn with yogurt. Pulse until blended to the consistency of creamed corn.
3. In a large bowl, combine flour, cornmeal, sweetener, baking powder, and salt. Mix well.
4. In a medium-large bowl, combine corn-yogurt mixture, egg whites, almond milk, and vanilla extract. Whisk until uniform.
5. Transfer contents of the medium-large bowl to the large bowl, and mix until uniform.
6. Evenly fill muffin pan with batter, and smooth out the tops.
7. Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 17 minutes.
MAKES 12 SERVINGS
Chew on This …
Several US states have an official state muffin. Massachusetts’ is the corn muffin!
Freeze It: Muffin Edition
To Freeze: Tightly wrap each cooled muffin in foil or plastic wrap. Place wrapped muffins in a sealable container or bag, seal, and store in the freezer.
To Thaw: Unwrap, and place on a microwave-safe plate. Microwave at 50 percent power for 1 minute, or until it reaches your desired temperature. Or just refrigerate overnight!