Corn Muffins

Corn Muffins

1 Review
From: Diabetic Living Magazine

Call on these hearty cornmeal muffins to help boost a soup, stew, chili, or salad into a filling meal.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • Nonstick cooking spray
  • 1 cup flour
  • ¾ cup cornmeal
  • ¼ cup sugar (see Tip)
  • 2½ teaspoons baking powder
  • ¾ teaspoon salt
  • 2 eggs, beaten
  • 1 cup fat-free milk
  • ¼ cup vegetable oil or melted butter


  • Prep

  • Ready In

  1. Preheat oven to 400°F. Coat twelve 2½-inch muffin cups with cooking spray. In a medium bowl, combine flour, cornmeal, sugar, baking powder, and salt; set aside.
  2. In a small bowl, combine eggs, milk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Spoon batter into prepared muffin cups, filling each cup two-thirds full. Bake about 15 minutes or until lightly browned and a toothpick inserted near centers comes out clean. Serve warm.
  • Tip: If using a sugar substitute, choose from C&H® Light Sugar and Stevia Blend, Splenda® Sugar Blend for Baking, or Sun Crystals® Granulated Blend. Follow package directions to use product amount equivalent to ¼ cup sugar. Nutrition per Serving with Substitute: same as below, except 135 calories, 17 g carbohydrate (3 g sugars).

Nutrition information

  • Serving size: 1 muffin
  • Per serving: 141 calories; 6 g fat(1 g sat); 1 g fiber; 19 g carbohydrates; 3 g protein; 37 mcg folate; 31 mg cholesterol; 5 g sugars; 87 IU vitamin A; 0 mg vitamin C; 102 mg calcium; 1 mg iron; 244 mg sodium; 77 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1 fat

Reviews 1

November 03, 2019
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By: Penelope
This is my new go-to corn muffin recipe! I made these egg-free because we have an egg allergy in the family. (You could easily make them vegan by using this method and swapping the milk for soy milk or other nondairy milk). First I added 1 teaspoon of apple cider vinegar to the milk and let it sit for 5-10 min before mixing into liquids. That helps create a nice crumb texture without eggs. Then I replaced the two eggs with 1/2 cup of applesauce and used canola oil rather than butter. They came out great.
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