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SWEET CORN & OAT MUFFINS Recipe

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This recipe for SWEET CORN & OAT MUFFINS is from Slojos Family (& more) Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c. old-fashioned oats
1 1/2 c. frozen sweet corn kernels, thawed
3/4 c. yellow cornmeal
3/4 c. fat-free, plain Greek yogurt
3/4 c. (about 6 large) egg whites (or fat-free liquid egg substitute)
1/2 c. unsweetened, vanilla almond milk
3 1/2 tbl. Truvia spoonable no-calorie sweetener (or another brand that's about twice as sweet as sugar)
2 1/4 tsp. baking powder
2 tsp vanilla extract
1/2 tsp. salt
Directions:
Directions:
Preheat oven to 375º. Line a 12-cup muffin pan with foil baking cups, or spray with no-stick spray).

In a blender, pulse oats to the consistency of coarse flour. Add 1 cup corn and remaining ingredients. Blend until smooth and uniform, stopping and stirring if needed. (Do not over blend). Fold in remaining 1/2 cup corn. Distribute among muffin cups, and smooth out the tops. Bake until a toothpick inserted into the center of a muffin comes out clean, about 18-20 minutes.
Number Of Servings:
Number Of Servings:
12

 

 

 

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