Cornbread Muffins | A Pinch of Luv

Corn Bread Muffins!!

This recipe was adapted from Paula Deen’s Kitchen Classics Cookbook that my grandma purchased for me during her trip to Savannah (It’s even signed by the southern diva herself). Of course, I made some altercations and made it with less saturated fat. Sorry Paula I love your recipes but the fat has got to go !

This recipe makes 18 standard size muffins

Ingredients:

3/4 Cup of Corn meal plus 1 TB of Corn Meal

3/4 Cup of Self rising flour*****if you don’t have Self Rising Flour see note below!

1/2 Cup of Canola Oi

8 oz of Canned Cream Corn

1/2 cup of egg substitute or 4 egg whites

1 Cup of Fat Free Sour Cream or…..Non Fat Plain Greek Yogurt (the greek yogurt will give you more protein)

1/2 Tsp Cayenne Pepper

1 Cup of 2% Sharp Cheddar Cheese or Fat Free Cheddar or ( I like Cabot’s 75% Fat Free Cheddar as well)

Directions:

1. Preheat oven to 375 Degrees. Line 18 standard size cupcakes with paper liners (Or I used my silicone liners).

2. Mix dry ingredients together in one bowl and wet in another. Then pour dry into wet mixture. Use a 1/4 cup measuring cup to divide batter evenly into muffin tins. Bake the muffins for 18 to 20 minutes or golden brown and toothpick comes out clean.

********1 cup (130 grams) (240 ml) is equal to similar grade (all purpose) flour plus 1 1/2 teaspoons baking powder plus 1/4 teaspoon salt