These muffins pull together quickly for an easy ‘bread’ to chili or soup. Be sure to not over mix the batter and do watch the baking, being low-fat you can easily over bake them.
Low-Fat Cornbread Muffins
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp kosher salt (for a deeper flavor use ½-¾ tsp instead)
- 1 cup low-fat milk
- ½ cup liquid egg substitute (eg. Egg Beaters®)
- ¼ cup plain non-fat yogurt
- 1 Tbsp extra virgin olive oil
- 1 Tbsp white vinegar
Preheat the oven to 400° and spray a 12 cup muffin tin with cooking spray.
In a large bowl whisk the dry ingredients together. In a medium bowl whisk the wet ingredients together, pour them on top of the dry and stir till just combined.
Divide evenly between the cups, bake for 15 minutes or until a toothpick comes out clean. Run a clean toothpick or butter knife around each muffin and pop out, rest on a cooling rack. Store any leftovers tightly covered and use within 2 days, being low-fat they go stale faster.
Makes 12 muffins.