(Practically) Fat-free Corn muffins

3 Jul

Corn muffins

I need to stop taking these pictures at night, they look terrible.  But these taste oh so delicious.


olive oil for cupcake pan
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
4 tablespoons sugar (or 3 tablespoons honey or agave)
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 tsp tumeric (for color)
1 large egg

1  cup (8 oz.) fat-free sour cream (or greek yogurt)
1/2 of a 16oz. package of frozen corn, at room temperature

Preheat oven to 425 degrees. Oil 12 cupcake cups and set aside.

In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, salt, tumeric and baking soda.

In another bowl, whisk together the egg, sour cream and corn.

Mix the wet ingredients in with the  flour mixture (but don’t overmix).

Dividing evenly, spoon batter into prepared cupcake pan. Bake 10 to 15 minutes.

Serve, or cool completely and store for up to 2 days.  Yum!

**You can also make corn puddings (softer corn muffins) with this recipe; just use 1 1/2 cups of sour cream instead of 1 cup**


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