Best Low Fat Raspberry Corn Muffins Recipes

LOW-FAT CORN MUFFINS

Low-Fat Corn Muffins image

"These quick corn muffins use applesauce in place of oil," explains Gary Raymond of Seattle, Washington. "My friends say they're the best."

Provided by Taste of Home

Time 30m

Yield 1-1/2 dozen.

Number Of Ingredients 10

Ingredients

1-1/3 cups all-purpose flour
1-1/3 cups cornmeal
1/3 cup nonfat dry milk powder
1/4 cup sugar
4 teaspoons baking powder
1/4 teaspoon salt
1 can (8-1/4 ounces) cream-style corn
3/4 cup water
1/2 cup egg substitute
1/2 cup unsweetened applesauce

Steps:

In a bowl, combine the first six ingredients. In another bowl, combine corn, water, egg substitute and applesauce; mix well. Stir in dry ingredients just until moistened. Fill muffin cups coated with cooking spray two-thirds full. Bake at 350° for 17-20 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 105 calories, Fat 1g fat, Cholesterol 0 cholesterol, Sodium 199mg sodium, Carbohydrate 22g carbohydrate, Fiber 3g protein.

RASPBERRY CORN MUFFINS

Raspberry Corn Muffins image

I don't recall where I got this recipe, but these golden muffins have been a hit whenever I made them for brunch or give them as gifts. They're moist, yummy and good for you, too. -Jane Bray, Temple Terrace, Florida

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 10

Ingredients

1 cup all-purpose flour
1 cup cornmeal
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, room temperature, lightly beaten
1 1/2 cups fat-free plain yogurt
2 tablespoons butter, melted
1 cup fresh raspberries

Steps:

In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In another large bowl, combine the eggs, yogurt and butter until smooth. Stir in dry ingredients just until moistened. Fold in raspberries., Coat muffin cups with cooking spray; fill three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm.

Nutrition Facts : Calories 164 calories, Fat 3g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 175mg sodium, Carbohydrate 29g carbohydrate, Fiber 2g fiber), Protein 5g protein.

RASPBERRY CORN MUFFINS

Raspberry Corn Muffins image

Provided by Ina Garten

Categories side-dish

Time 1h10m

Yield 12 large muffins

Number Of Ingredients 9

Ingredients

3 cups all-purpose flour
1 cup sugar
1 cup medium cornmeal
2 tablespoons baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups whole milk
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup good raspberry preserves

Steps:

Preheat the oven to 350 degrees F.
Line 12 large muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.
After the muffins cool, spoon the raspberry preserves into a pastry bag fitted with a large round tip. Push the tip of the bag through the top of the muffin and squeeze 1 to 2 tablespoons of preserves into the middle. Repeat for each muffin.